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• Eastern Carolina Organics
  547 Industrial Park Drive
  Pittsboro, NC 27312
  Ph. 919.542.ECO4 (3264)
  

Spicy Braised Kale

Serves 4-6

• 1 1/2 pounds kale, stems removed
• 2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
• 1 cup minced onions
• 1 1/2 teaspoons ground cumin
• 2 garlic cloves, minced
• 1 teaspoon Tabasco or other hot pepper sauce or ¼ teaspoon crushed red pepper
• 1/2 teaspoon salt
• Ground black pepper to taste

Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips. Combine tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover and gently simmer, stirring frequently, for 10 to 15 minutes until the greens are tender. Add pepper to taste and serve.

The 10% Campaign

The Center for Environmental Farming Systems (CEFS) is committed to building North Carolina's sustainable local food economy. CEFS is readying a statewide "10% Campaign" to encourage consumers to buy/grow local foods. ECO is proud to support our customers who are participating in The 10% Challenge and are encouraging our employees to do the same!

For more information, please visit The 10% Campaign website.

John Ogle from Hunting Creek Organics

Spicy Braised Kale with Tomatoes