One of my staple dinners is some combo of beans, grains, and greens. And I always try to mix it up by going with different culinary inspirations. Black beans and rice is easy for a Mexican/Latin American direction but it needs some sort of complimentary veggie for the "greens' part. I had been doing fajita veggies like at Chipotle but it always left me wanting more greens. I had an abundance of kale and cherry tomatoes from my garden this year so decided to craft a version of sautéed greens that featured these ingredients. I am quite pleased with the results and will definitely be adding this to the weekly rotation.
- 1 tbsp olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 1 jalapeno pepper (fresh or jarred) diced - optional
- 4 cups diced kale or other sautéing greens
- 1 cup cherry tomatoes (about 20) cut in half
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 1 tbsp lime juice
- Heat the oil over medium heat and add the onions and peppers. Cook for 3 min until beginning to soften.
- Add the cherry tomatoes and cook another 5 minutes until they release their juices and begin to shrivel.
- Add the spices and then the kale and then the lime juice.
- Toss the kale with the other ingredients until it wilts down and softens.
- Taste the greens for tenderness then serve.
- Pamela Salzman Mexican Style Sauteed Greens - https://pamelasalzman.com/mexican-style-sauteed-greens-recipe/
- Top Secret Recipes Chili's Chili Queso - https://topsecretrecipes.com/chilis-chili-queso-copycat-recipe.html