1 bunch kale
1 small onion, chopped
1 clove garlic
1/2 tsp cumin seeds or ground cumin
1/4 cup tomatoe paste
1/2 cup fresh tomatoes, chopped
1/4 cup peas, fresh or frozen
3 Tbsp olive oil
Sea salt to taste
Wash and de-stem kale (save stems for soup). Chop leaves. Steam kale until tender and drain. Set aside.
Saute onion and garlic in olive oil, adding cumin when onion is soft.
Continue to cook a moment more until the cumin is fragrant.
Add the tomato paste and tomatoes; stir to heat through.
Add peas, cooking until tender, then add kale.
Salt to taste.