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- 2 pounds kale
- 2 tomatoes, medium
- 1 - 2 pinches salt, to taste
- 2 tablespoons olive oil
- pick, stem, cut into wide ribbons, and thoroughly wash kale in warm water while rubbing. A thorough wash is especially important if you picked from the garden, as kale is well loved by aphids. Drain kale, but allow water to cling to the leaves
- Heat olive oil on high, add tomatoes and kale, sprinkle with salt, cover and cook on a medium flame until tomatoes are broken down and kale is soft.