Kale Tomato Stew

tomato stew for 2 servings made with kale 200g. Separate stems and leaves while cooking to maintain texture.

40 min · 2 servings

Ingredients

kale, 200 g Canned tomatoes, 300 g onion, 100 g garlic, 10 g Olive Oil, 1 tbsp Water, 200 ml salt, 0.25 tsp

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

For kale, remove wilted leaves and tough stems, and prepare 200 g of washed weight. Separate stems from the leaves and cut into 3 cm lengths.
Finely chop onion and garlic, and mash Canned tomatoes with a spatula.
Add Olive Oil to cooking pot and stir-fry with onion and garlic over medium-low heat for 3 minutes.
Add kale, pour in tomato and water, and bring to a boil. Simmer over low heat for 15~20 minutes to fully cook the ingredients.
Stir in the middle to prevent sticking to the bottom and season with salt. If it becomes thick, add a little water and serve in a bowl.

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