Tomates and Kale

Ingredients:
6 leaves curly kale
1 can (approx. 16 oz) ready-cut tomatoes in juice
Italian-style seasonings to taste (1/2 tsp mixed oregano, basil,
and rosemary is a good place to start)

Directions:
Cut or tear kale into bite-sized pieces. Place in a colander and rinse
under running water. Don't drain too thoroughly, as you want a fair bit
of water to remain on the leaves. Place the washed kale into a non-stick
frying pan on medium heat. Stir as the leaves wilt.

When the leaves are wilted but not completely tender (they should be a
brilliant green at this point), add the ready-cut tomatoes, reserving the
juice. Sprinkle the spices over the pan and continue to stir for a few
moments, until the tomatoes are heated through.

Add reserved tomato juice to taste; adding a lot will make a soup-like
dish, while adding a little will make more of a traditional side dish.