Kale with Tomato and Onions

1 1/2 pounds of fresh kale, washed, stems & yellow leaves removed, torn into small pieces
2 teaspoons of vegetable oil
1 cup of chopped tomato
3/4 cup of chopped onion
2 teaspoons of lemon juice
1 clove of garlic, minced
3/4 teaspoon of ground black pepper  

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Instructions:

Put the wet, freshly washed kale into a large Dutch oven. Cook, uncovered, over moderate heat, stirring occasionally, for 20 to 30 minutes, until tender. In a large skillet, heat the oil over moderate heat until it is hot but not smoking. Add the tomato and onion and cook, stirring constantly, until the vegetables are tender, about 5 to 8 minutes. Add the cooked kale, lemon juice, garlic and pepper. Cook for 4 to 5 minutes, stirring constantly.