1 1/2 bunches kale (1 to 2 lbs.)
1 sm. onion
1 clove garlic
1 tsp. cumin seeds or ground cumin
1/2 c. tomato paste
1 c. tomatoes, chopped
1/2 c. peas
Salt (if needed)

Wash kale; strip off stems and chop. You should have 12 cups, more or less. Steam until tender and drain.

Meantime, saute onion (and garlic, if desired) in non-stick pan with water as needed, adding cumin when onion is soft. Continue to cook a moment more until the cumin is frafrant. Add the tomato paste and tomatoes; stir to heat through. Add peas, cooking until tender, then add kale. If you have used canned tomatoes or frozen peas, you may not need to add more salt; check and adjust salt to taste. Makes about 4 cups.

Variation: Instead of peas, add a cup of cubed steamed potato or winter squash.