Adapted from the Moosewood Low-Fat Cookbook, "Cooked until just tender, bright
vitamin- and mineral-rich greens contrast beautfully with red tomatoes
to make an appealing vegetable side dish or a topping for rice."

1 large bunch kale, collards, beet greens or mustard greens
1 28oz can of whole tomatoes, chopped, with juice
1 c minced onion
2 cloves garlic, minced or pressed
1 1/2 tsp cumin
1 tsp tabasco sauce or other hot sauce
1/4 tsp crushed red pepper
s&p to taste

Wash the greens, removing ugly leaves and thick stems (including the
mid-leaf "rib" if present.)  Using kitchen shears, snip the greens
into 1/8th inch strips.

Combine all ingredients except the greens in a large saucepan, cover
and cook on medium heat for 5 minutes.  Add the greens, cover and
gently simmer (stirring frequently) for 10-15 minutes, until the
greens are tender.  Serve as a side dish or over rice.

NOTES: You may have to add water at the end of cooking of the greens
are still not tender but the tomato juices have evaporated.  Do not
over cook the greens!