Kale Ratatouille

Shredded kale is added to the mix of this classic French dish which highlights the beauty of zucchini, tomatoes and fresh herbs. Serve this Kale Ratatouille over Black Rice with Shaved Scallions. This recipe comes to us from Stefanie Sacks.

Serves 8

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 2 small yellow onions, thinly sliced
• 1 large sprig fresh rosemary
• or
• 1 tablespoon dried rosemary
• 2 springs fresh thyme
• or
• 1 tablespoon dried thyme
• 1 pint grape tomatoes
• 1 small zucchini, quartered
• 1 red pepper, thinly sliced
• 1 (28-ounce) can whole peeled tomatoes
• 4 cups shredded kale
• 1 teaspoon salt

Heat the oil in a large sauté pan over medium heat. Add the onions and garlic to the pan and sauté for 4-6 minutes, or until lightly browned.

Add the rosemary, thyme, tomatoes, zucchini, pepper, tomatoes, kale and salt to the pan. Simmer for about 20 minutes, stirring every 5 minutes or so. If using fresh herbs, take out the sprigs when the dish has simmered together and enjoy!