I could have used a bigger pan (I think a wok would have been perfect) because the kale was too fluffy until it cooked down. I actually had to cook the kale in a pot and then transferred it to the tomato/onion mix.
Ingredients and Directions
- 1 tsp olive oil
- 1 garlic clove minced
- 1/2 red onion diced
- 7 cups chopped Swiss Chard, Kale, or spinach
- 16 oz can diced tomatoes
- 1/2 tsp basil
- Heat oil in a LARGE nonstick skillet over medium heat, add garlic and onion. Cook for 3 min.
- Add remaining ingredients. May want to transfer to a big pot because my large skillet wasn't large enough. Cook for 10 minutes stirring occasionally.
- Season with salt and pepper to taste.