Recipe courtesy of Chef Ambra Lowenstein from Kids At Work!

1 bunch kale, chiffonade
1 onion, minced
2 tomatoes, finely diced
3 cloves garlic, chopped
1 tsp. fresh oregano, minced
Salt and Pepper

Steam kale leaves for several minutes. In a skillet, saute olive oil and onion. When translucent, add tomatoes, garlic, and oregano. Cook until saucy. Remove kale from pot and place in bowl. Add tomatoes mixture. Salt and pepper to taste.

Photo: Andrew McQuaid