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Beans and Latin Greens with Mojo

Makes: 3 to 4 servings
Start to Finish 30 mins
Beans and Latin Greens with Mojo
  • 6  cups  kale or white flowering kale, washed and torn
  • 3 - 5  cloves garlic, minced
  • 1  medium onion, thinly sliced
  • 2 - 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

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.

Nutrition Facts (Beans and Latin Greens with Mojo)
  • Servings Per Recipe 3,
  • cal. (kcal) 281,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 54,
  • fiber (g) 7,
  • pro. (g) 12,
  • vit. A (RE) 371,
  • vit. C (mg) 35,
  • sodium (mg) 312,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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