Kale Braised in Salsa

INGREDIENTS
1    large bunch (organic) kale
1    tablespoon olive oil
1    cup tomatillo salsa*
½   cup water
¼   cup crumbled Mexican styles cheese or similar

METHOD

Remove the tough stems and veins from the kale and coarsely chop it (about 14-16 cups.) In a large, heavy skillet, heat the olive oil over medium-high heat and add the kale. Toss constantly until it becomes bright green. Add the salsa and the water, reduce the heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 12 to 15 minutes. Serve immediately, sprinkled with the crumbled cheese.

NOTE: See the recipe for tomatillo salsa in this blog or purchase XXX Garlic Survival Tomatillo Salsa at the winery.

Based on a recipe in Eating Well magazine