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Stewed Tomatoes with Kale and Garlic – vegetarian recipe
Stav Kogan

Stewed Tomatoes with Kale and Garlic

A vibrant, comforting meal that comes together in minutes. This powerhouse of nutrients pairs vitamin C-rich tomatoes with iron-packed kale for maximum absorption. Simple, savory, and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cup
Calories: 136
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 1 large onion, diced
  • 4 cups (960 ml) (1 L) chopped fresh or canned tomatoes
  • 4 cloves garlic, chopped
  • 1 teaspoon (5 mL / 0.2 fl oz) dried basil
  • 1 teaspoon (5 mL / 0.2 fl oz) dried thyme
  • 1/2 teaspoon (2 mL / 0.1 fl oz) salt
  • 1/4 teaspoon (1 mL / 0 fl oz) black pepper
  • 8 cups (1920 ml) (2 L) sliced kale, tough stems removed
  • Boost the protein by stirring in a can of drained and rinsed chickpeas or white beans along with the kale.
  • For a little kick, add a pinch of red pepper flakes with the garlic and herbs.

Method
 

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and cook for 3 minutes or until translucent.
  3. Stir in the tomatoes, garlic, basil, thyme, salt, and pepper.
  4. Cover and cook for 3 to 5 minutes, until the tomatoes break down into a chunky, sauce-like texture.
  5. Add the kale greens to the pot.
  6. Partially cover and cook, stirring frequently, for another 3 to 5 minutes or until the kale is tender to your liking.

Nutrition

Calories: 136kcalCarbohydrates: 24gProtein: 6gFat: 3g

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