• 1 tablespoon oil or ¼ cup vegetable broth, for sautéing
•  4 cups kale, washed, chopped
•   1 cup shallots or leeks, chopped
• 1 jalapeño, seeded, diced
• 2 large tomatoes, roughly chopped
•   2 small zucchini, sliced
•   ½ teaspoon salt
•   Freshly ground pepper, to taste
•   Pepper sauce, to taste

In large skillet, sauté kale, shallots, and jalapeño over medium heat with oil or vegetable broth for about 3 minutes or until tender. Add tomatoes, cover and lower heat and simmer for 8 minutes.  Add zucchini, salt and pepper and cook uncovered about 5 more minutes. Taste for salt and pepper and add a couple of dashes of pepper sauce if using.