Cook For Good's Tomato Sauce With Kale and Raisins

I subscribe to Linda Watson's website, Cook for Good, where she gives recipes for healthful living along with other interesting advice on food and cooking.  She recently posted this as one of her go to recipes for sauce, and after I tried it, I absolutely agree. I'll be saving this one.

1/4 teaspoon olive oil
1 small bunch kale, collards, or chard (about 8 ounces or 230 grams), stems and leaves separated and chopped
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried ground chipotle powder (I used smoked paprika)

one 32-ounce can crushed tomatoes, fire-roasted if possible
1/2 cup raisins
1/2 cup walnut pieces, chopped (I used cashews.)
1/2 teaspoon dried oregano
  1. In a large skillet or medium pot, heat oil over medium-low heat. Add chopped kale stems and onion. Stir to spread oil around bottom of skillet. Cook chopped onion and kale stems until softened, stirring occasionally, about 5 minutes.
  2. Stir garlic and chipotle powder into kale and onion mixture. Top with chopped kale leaves. Cover pan and reduce heat to low. (Water that clings to rinsed greens will add enough moisture to create steam.) Cook until greens are tender, about 10 minutes, stirring half-way through.
  3. Add tomatoes, raisins, walnuts, and oregano. Bring sauce to a boil over medium heat, then reduce heat to low. Cover skillet and simmer for about 5 minutes, until sauce is hot and flavors blended.
  4. Serve hot tossed with hot whole-wheat noodles or over quinoa or a baked potato. Refrigerate any extra for up to 5 days. Sauce freezes well for up to a year.

I recently made this and stuffed bell peppers with it, and I can envision using it for many different dishes.  She says that it freezes well, so it will be easy to keep a supply on hand for last minute meal preps.

Do check out her website.   I'm sure you will find it as enjoyable and helpful as I do.  And we are proud to have her right here in Raleigh.

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