Delicious African-style braised kale and tomatoes. I first made this dish after my friend from South Africa brought this dish to a potluck. It was gone in minutes and after talking to her I couldn’t believe the simplicity of the dish. This is my version of it and I get the same lovely reaction when I serve it. I remove the stems but its fine to keep them for added fiber. Also you may not have to add extra water because the tomatoes may have enough liquid for cooking kale. I like to keep my kale crunchy so sometimes I saute for about 5 minutes.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 3 medium tomatoes, chopped
  • 1 pound kale, stems removed, leaves chopped
  • 1/4 cup water
  • 1 teaspoon sea salt


Heat oil in a large saucepan on medium high heat. Add onion and saute until soft, about 5 minutes. Stir in tomatoes and cook until soft about 4 minutes. Stir in kale, coat with onion and tomatoes. Add water and cover saucepan, allow to cook for 10 minutes or until kale is tender.