Beans and Latin Greens with Mojo
FROM: AnnMarie
PREP TIME: 20
COOK TIME: 10
SERVINGS: 4
DESCRIPTION:
Good for a side dish or a good dish for a Vegetarian
INGREDIENTS:
6 cups kale or white flowering kale, washed and torn
3 to 5 cloves garlic, minced
1 medium onion, thinly sliced
2 to 3 teaspoons pickled jalapeno pepper, chopped
1 small red or orange sweet pepper, chopped (1/2 cup)
1 tablespoon olive oil
1/4 cup orange juice
1 tablespoon lemon juice
1 15-ounce can black beans, rinsed and drained
Dash salt and pepper
3 cups hot cooked rice or lentils
DIRECTIONS:
1. Place greens in a Dutch oven or large saucepan. Add water to cover; bring to boiling. Reduce heat and simmer, covered, 15 minutes or until tender. Drain. Cool slightly; set aside.
2. Meanwhile, cook garlic, onion, jalapeno pepper, and sweet pepper in olive oil in a small saucepan, covered, over low heat about 5 minutes or until tender. Add orange juice and lemon juice; bring to boiling. Pour over chopped greens; toss to coat. Combine greens mixture and black beans. Season to taste with salt and pepper. Serve over cooked rice or lentils. Makes 4 servings.
SHOPPING LIST :
Check each Item!
6 cups kale or white flowering kale
3 to 5 cloves garlic
1 medium onion
2 to 3 teaspoons pickled jalapeno pepper
1 small red or orange sweet pepper
1 tablespoon olive oil
1/4 cup orange juice
1 tablespoon lemon juice
1 15-ounce can black beans
salt & pepper
3 cups hot cooked rice or lentils
