The weather is cooler here in Georgia. The garden still has tomatos ripening, and the kale I'd bought was still good and needed to be used. Here's what I put together:
bunch of kale, washed, ribbed and cut in smallish medium pieces
3 garden tomatoes, cut up
1/2 onion, chopped
3 cloves of garlic
1 tsp. pimenton
I browned the onion in a pot til it was golden but not yet darkly caramelized. Added the tomatoes ,garlic and kale, the pimenton, a pinch of cayenne, a little water, covered pot and let it cook on med. heat. Checked every so often to assure moisture, added a little water.
When the kale was tender, I set this aside and cooked a couple of pieces of mahi in the oven.
Served fish on top of kale, along with pitas I'd stuffed with a wonderful middle eastern spice Genia shared with me: zatar. More on that another time...