Carolina Kale

1.5 pounds kale, collards, chard, beet greens,or mustard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onions
1.5 tsp ground cumin
2 garlic cloves, pressed or minced
1 tsp Tabsco or other hot pepper sauce or 1/4 tsp crushed red pepper
1/2 tsp salt
ground black pepper to taste

Wash greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.
Combine the tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to staste and serve.

Serves 4 to 6 (generously). Time: 25 minutes. Recipe from: Moosewood Restaurant: Low-Fat Favorites