purple and green

I hate winter, and every year it seems to drag on longer. So lately I’ve been trying to perk up the dreariness of winter, through colorful food.

And so today I made purple and green (or, if you want to be boring/don’t need ridiculous names for food to feel better about winter, black beans and kale). I like to eat this over steamed rice and it makes a lot so there will be leftovers for the rest of the week. Plus, it is very quick to make.

purple and green!

Recipe

Ingredients

2 Tablespoons of olive or canola oil

1 medium onion, diced finely

2 carrots, chopped

4 cloves of peeled garlic

1 bunch of kale, rinsed, deveined, and chopped

1 Tablespoon basil

1 Tablespoon oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon salt

2 15 oz can of black beans (rinse and pour in water until one can is half filled)

1 15 oz. can of chopped tomatoes (liquid and all)

Direction:

In a large stirfry pan or skillet, fry the onions and carrots in oil on medium heat for about 5 minutes. Add the garlic and kale and saute for 2 minutes. Stir in all the spices listed and saute for two more minutes.

Then add the black beans and chopped tomatoes, lower the heat and simmer for about 10 minutes. Taste and adjust seasonings if needed.

Serve over rice.

Enjoy! Hopefully this will brighten up your winter evening a little bit.

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