African-Style Stewed Kale

6 servings

Heat

1 chopped onion and 3 minced garlic cloves

Sauté in water or some of the tomato juice until soft. 

Stir in:

1 Tbsp. ground cumin and

1 Tbsp. ground coriander, then

1 28-oz. can of crushed tomatoes and

chopped stemmed leaves from 2 heads of kale. 

Cover and cook until kale is just tender, about 15 minutes.

1/2 cup fresh cilantro leaves and simmer for 10 minutes

Stir in ¼ cup natural peanut butter, optional ( I did not use )

Serve over corn meal, rice or couscous.