After Thanksgiving, I tend to get in serious ‘clean eating’ mode before the crazy holiday eating starts up again. All I want to eat is food that I know is good for me, food that is whole, nutritious and of course, delicious.

Kale is a vegetable that I tend to make weekly. I love it baked in the oven as kale chips (my kids love kale chips!) or in a frittata for a quick lunch. Last year around this time, I was craving something hearty for dinner…but light. I love the combination of stewed tomatoes, hearty kale and sweet raisins in this recipe. I like to serve it on it’s own on the side, or over whole wheat noodles for a great vegetarian dinner. A bowl of  stewed kale and tomatoes over noodles dressed in a little olive oil and parmesan cheese totally hits the spot on a cold winter night…and I will assure you, your body will thank you for it too.

Stewed Kale and Tomatoes
Recipe from Aggie’s Kitchen

1/2 red onion onion, chopped
2-3 cloves garlic, minced
1-2 tb olive oil
1lb kale, chopped in 1″ – 2″ pieces
1/4 cup red wine vinegar
salt and pepper, to taste
2 cans diced Italian tomatoes
pinch red pepper flakes (to taste)
1/4 cup raisins

Rinse kale and set aside in colander.  In large pot or Dutch oven, heat olive oil and saute garlic and onions until soft, about 5 minutes.  Carefully add kale (not completely dry, leftover water on the leaves will help cook it down) to pot, a little at a time until it cooks down enough to fit.  Add vinegar to pot and continue to gently toss kale leaves until they start to wilt.  Once wilted down (still tender, but softer), season with a little salt and pepper, and add 2 cans of diced Italian tomatoes.  Add a pinch of red pepper flakes and raisins, stir and cover, let simmer for 5-8 minutes over low to medium heat.  Continue to check and stir kale for about 20 -25 minutes total until very tender and fragrant.  Taste for seasoning.

Serve over simple whole wheat noodles dressed with olive oil, salt, pepper, garlic powder and Italian seasoning.

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