Kale in Spicy Tomato Sauce

Total Time
6 hr 30 min
15 min
6 hr 15 min
Peppery kale takes wonderfully to a spicy tomato sauce, balanced and mellowed in the slow cooker as it never would be if you simmered it on the stove. Using a mix of diced and crushed tomatoes amps up the flavor and texture of the sauce. Diced tomatoes are tomato chunks packed in tomato juice that hold their shape well even after cooking while crushed tomatoes are whole peeled tomatoes that have been crushed into a coarse consistency and don’t hold their shape, ideal for the base of a sauce. You can dial the heat up or down depending on your spice tolerance.


Canned crushed tomatoes

1¾ cup(s), reduced-sodium

Canned diced tomatoes

1¾ cup(s), reduced-sodium

Uncooked onion(s)

1 large, yellow

Minced garlic

1 Tbsp

Fennel seeds

1 tsp

Red pepper flakes

½ tsp

Table salt

½ tsp

Freshly grated nutmeg

¼ tsp

Uncooked kale

8 cup(s), stemmed, washed, dried, and chopped


  1. Stir both kinds of tomatoes, onion, garlic, fennel seeds, red pepper flakes, salt, and nutmeg in a 5- to 6-quart slow cooker. Cover and cook on low for 5 hours.
  2. Stir in the kale. Cover and cook on high for 45 minutes.
  3. Stir well, cover, and continue cooking for another 30 minutes, or until the kale is tender but not soft. Serve as a side dish in bowls. Serving size: 1 cup.