Spicy Kale With Tomatoes

• 2 bunches kale (about 1 pound)
• 1 medium-size purple onion, thinly sliced and separated into rings
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
• 1 (12-ounce) can beer
• 1 cup water
• 1 teaspoon red wine vinegar
• 1 tablespoon hot sauce

1. Remove stems and discolored spots from kale; rinse with cold water, and drain. Tear into bite-size pieces.
2. Saute onion in hot oil in a Dutch oven over medium-high heat 3 minutes. Add kale, garlic, and salt; cook, stirring often, 2 minutes or until kale wilts. Add tomatoes and next 4 ingredients. Bring to a boil; cook, covered, 40 minutes or until kale is tender. Serve with a slotted spoon.

bunches kale, purple onion, olive oil, garlic, salt, tomatoes, beer, water, red wine vinegar, hot sauce

Taken from www.myrecipes.com/recipe/spicy-kale-with-tomatoes (may not work)