Carolina Kale

Serves 4 - 6

1 ½ lbs. Kale or collard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onions
1 ½ tsp ground cumin
2 garlic cloves, pressed or minced
¼ tsp. cayenne pepper
1 tsp salt or soy sauce
ground black pepper to taste

Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.

Combine the tomatoes, onions, cumin, garlic, cayenne, and salt or soy sauce in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. If necessary, add a little water during the cooking to maintain liquid in the bottom of the pan.

Add pepper to taste and serve hot.