Try this black beans kale recipe. Since cooked kale has a mild flavor, it can be added to many dishes, and it will absorb the flavor of other foods. This way, you still get the nutrient-dense benefits of the kale. Kale is a Brassica plant and is part of the same family as broccoli, Brussels sprouts, cauliflower and collard greens. Its nutrient properties and antioxidants make kale an excellent anti-inflammatory. Plants high in antioxidants are great cancer fighters. There are far too many reasons to eat kale than should be placed in a short blog!
Pairing kale with protein-rich beans is an excellent way to go…beans… any kind really…Pinto, Lentils, Black Beans. Here is one of our favorite recipes.
So first you have to cook your beans…
- 2 Cups of Black Beans, sorted, cleaned and washed
Soak the Black Beans overnight if possible, but a couple of hours will do fine.
After they have soaked, rinse them and put in a pot with about 8 cups of water (NOTE: if during the cooking process the water runs low add more hot water).
Cook until the beans are soft. Depending on how long you soak your beans, the cooking time will vary. Wait until the beans are done. Then taste to see if they need salt. D Set the beans aside.
Next you will need…
- Onion, chopped
- Bunch of Kale, ribs and steams removed
- Roma Tomato, chopped
- 3 Cloves of Garlic, chopped
- 4 Tablespoons of Temecula Olive Oil
- 1/2 Teaspoon Oregano
Heat your Olive Oil and add the veggies. Cook for about 5 minutes.
Add the beans, liquid and all. Taste again to season as desired and add the Oregano
Cook for about 8 minutes
Serve over some brown rice, white rice or quinoa.
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Always use organic fruits and vegetables in these recipes. Local source: Harvest2U, a Temecula Organic produce company