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SERVES:
4-6 as a side

INGREDIENTS:

two 15-ounce cans stewed tomatoes

1 small onion, peeled and thinly sliced
2 ribs celery, thinly sliced on a slight bias
1 medium carrot, peeled and thinly sliced

1 small bunch kale
approx. 3/4 - 1 cup water for steaming kale

salt and pepper to taste

PROCEDURE:

Add a splash of olive oil to a large heavy bottomed pot....and saute 1 small thinly sliced onion, 2 thinly sliced ribs of celery and 1 medium peeled and thinly sliced carrot to soften.

Cook those along on medium heat and, while you're keeping your eye on that, remove the tough stems from a small bunch of kale and then tear or chop the leaves into bite size pieces.

Put the kale into a saute pan and add about 1/2-inch water to that....put a lid on top and turn the heat to high to wilt the kale.

Once the carrots are tender crisp add two 15-ounce cans of stewed tomatoes and then add the wilted kale and the water, stir it around and let it simmer along for 4 - 5 minutes.

At that point, season it with salt and pepper to taste and serve it up family style or in individual serving bowls.

HINTS:

Add 1-2 tsp fresh chopped thyme to the vegetables before adding tomatoes.