I found this recipe called, "Braised Chard Stems with Saffron and Tomatoes" in a free magazine out of Sante Fe, New Mexico which is named, "Edible Sante Fe". I had some extra kale that needed to be utilized soon in order to prevent food spoilage and made a compromise to 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.
Notes from the Test Kitchen:
This is great as a side dish, would make a great light lunch too. Tomatoes give great flavor, while the kale has a nice crunch. I loved the lemon pepper seasoning too. Added a great punch to the recipe. A wonderful guilt-free dish!
small onion, finely diced
thinly sliced basil leaves, plus extra for garnish
small can of stewed tomatoes
lemon pepper and salt, to taste
queso fresco cheese, to taste
How to Make Sauteed Kale with Tomatoes and Queso Fresca Cheese
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.
2Heat the oil in a medium skillet and saute the onions slowly while adding the fresh and canned tomatoes to the heated mixture. Next, add the kale and basil to the skillet and cook over medium heat until the kale is cooked, approximatley 5 minutes or more.
3Add a liberal amount of lemon pepper and salt. Garnish with the Queso Fresco Cheese.