sauteed kale with tomatoes and queso fresco cheese
I found this recipe called "Braised Chard Stems with Saffron and Tomatoes" in a free magazine out of Santa Fe, New Mexico, which is named "Edible Santa Fe". I had some extra kale that needed to be utilized soon in order to prevent food spoilage, and made a compromise for this recipe. Instead of chards, of course, I substituted kale, and I did not have Parmesan or Gruyere cheese, so I used Queso Fresco cheese. Furthermore, I left out the saffron that it called for since I did not have any on hand, and I added lemon pepper. I loved the variation of this recipe, and so did my son.
Blue Ribbon Recipe
This sauteed kale is great as a side dish, and would make a great light lunch too. Tomatoes give great flavor, while the kale has a nice crunch. We loved the lemon pepper seasoning; it added a great punch to the recipe. A wonderful guilt-free dish!
Ingredients
- 1 - head of kale
- 1 1/2 tablespoons olive oil
- 1 small onion, finely diced
- 2 teaspoons thinly sliced basil leaves, plus extra for garnish
- 2 - plum tomatoes
- 1 can stewed tomatoes (14.5 oz)
- - lemon pepper, to taste
- salt, to taste
- - Queso Fresco cheese, to taste
How To Make sauteed kale with tomatoes and queso fresco cheese
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Step 1Wash and clean the kale and then slice into fine pieces. Cut up the canned and fresh plum tomatoes and then dice the onion finely. -
Step 2Heat the oil in a medium skillet and saute the onions slowly while adding the fresh and canned tomatoes to the heated mixture.
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Step 3Next, add the kale and basil to the skillet and cook over medium heat until the kale is cooked, approximately 5 minutes or more.
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Step 4Add a liberal amount of lemon pepper and salt.
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Step 5Garnish with the Queso Fresco Cheese.
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