Beans and Latin Greens with Mojo

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 Them Off Check each Item!
select item6 cups kale or white flowering kale
select item3 to 5 cloves garlic
select item1 medium onion
select item2 to 3 teaspoons pickled jalapeno pepper
select item1 small red or orange sweet pepper
select item1 tablespoon olive oil
select item1/4 cup orange juice
select item1 tablespoon lemon juice
select item1 15-ounce can black beans
select itemsalt & pepper
select item3 cups hot cooked rice or lentils

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