Sauteed Kale with Tomatoes and Queso Fresca Cheese

2
Robin DuPree

By
@robdupree

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.

Blue Ribbon Recipe

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! The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Prep:
30 Min
Method:
Stove Top

Ingredients

  • 1 head
    of kale
  • 1 1/2
    olive oil
  • 1
    small onion, finely diced
  • 2 t.
    thinly sliced basil leaves, plus extra for garnish
  • 2
    plum tomatoes
  • 1
    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

Step-by-Step

  1. Wash and clean the kale and then slice into fine pieces. Cut up the canned and fresh plum tomatoes and then dice the onion finely.
  2. Heat 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.
  3. Add a liberal amount of lemon pepper and salt. Garnish with the Queso Fresco Cheese.

Printable Recipe Card

About Sauteed Kale with Tomatoes and Queso Fresca Cheese

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy




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