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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.


  • 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.