Kale gets such a bad rap, but I love it. I mean, it's a little bit of a pain to strip the thicker stems, but the end result is worth it.
Mexican Style Beans and Greens
2 c. basmati rice
2 t. salt
Olive oil
One onion, diced
2 cloves garlic, minced
8 c. greens (your choice, but I used kale)
One can black beans, rinsed and drained
One can diced tomatoes with chiles
1/2 t. black pepper
1/2 t. oregano
One bunch scallions, sliced
Cook the rice according to package instructions, adding salt and some olive oil. While rice is cooking, saute the onion. Add the garlic and cook until soft and fragrant. To this add the greens and cook, stirring frequently, until greens are wilted. Stir in black beans, tomatoes, black pepper, and oregano. Cook until heated through. Divide rice into bowls, and top with the greens mixture. Garnish with scallions. You can add shredded cheese and/or sour cream if you like, but we didn't. Enjoy!
