Braised Kale and Tomatoes

• 3 to 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1/2 teaspoon red pepper flakes
• 3 cloves garlic, roughly chopped
• 2 bunches curly kale, cleaned well, center stems removed, and torn
• Kosher salt and freshly ground black pepper
• 2 cups whole peeled tomatoes
• 3/4 cup chicken stock

1. Heat the olive oil in a large pot over medium-high heat.
2. Once hot, stir in the onions and saute until softened, about 4 minutes.
3. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes.
4. Pour in the tomatoes and stir to combine, then add the chicken stock.
5. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

olive oil, yellow onion, red pepper, garlic, curly kale, kosher salt, tomatoes, chicken stock

Taken from www.foodnetwork.com/recipes/nancy-fuller/braised-kale-and-tomatoes.html (may not work)