Mexican Sauteed Greens

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.

Ingredients

• 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

Directions

• 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.

Inspiration

• 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