Kale is a cruciferous vegetable. It is a nutritional powerhouse and contains phytochemicals that may help prevent cancer.
1/2 teaspoon olive oil
1/2 cup onion
3 cups raw kale, chopped
2 each tomatoes
1 teaspoon dried oregano
cracked black pepper
Heat a large, nonstick skillet over medium-high heat. Saute onion in olive oil until golden brown, about 3 minutes.
Add tomatoes, kale and oregano and cook until kale is wilted and tender, about 3 minutes. Add fresh cracked black pepper and a dash of balsamic vinegar. Serve warm.