Sherry picked up a bunch of Kale, and I had no idea what to do with it. Let’s just say it wasn’t something we saw much of in the Byrd household when I was a child. Turnip greens, mustard greens, collards? You bet. But Kale? I don’t know. Sounds so “arugula” to me. *S*
1 bunch Kale, stripped of large stems
1 small yellow onion, peeled and chopped
3 cloves garlic, minced
2 red bell peppers; cleaned and diced
14.5 oz can diced tomatoes in their juice
Louisiana Hot Sauce (generous splash)
1/2 T Old Bay Seasoning
Heat olive oil in a large skillet or pot.
Cook onion for a minute or two. Add garlic; then peppers. Cook for a few minutes more.
Add tomatoes with juice. Splash in hot sauce, sugar, and Old Bay Seasoning. (If you don’t have any Old Bay, just season with salt, pepper, and anything else you like.)
Add water if needed to keep from scorching. Cover and allow to simmer gently. Stir from time to time.
When kale is done to your liking, remove from heat and serve.