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4.6

Texas Rainbow Greens

What you need: 

1 lb greens (kale, turnip, chard, spinach....)
1 large bell pepper, chopped (orange is prettiest)
1-2 tablespoon green chili
1 cup corn
3 oz mushroom
2 large tomatoes, chopped or sliced
2 cups black beans, drained
1 cup water
dash cayenne pepper
1/2 -1 teaspoon chili powder
1/8 teaspoon Salt
cooked grains (rice, millet, quinoa....)

What you do: 

Boil greens in water, 8-10 minutes. Add peppers. Cook another 2-3 minutes. Add everything else, except tomatoes. Simmer another 2 or so. Serve with tomatoes sprinkled over it.
Serve over grains.

Preparation Time: 
2o minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

This was good - definitely healthy - but the husband wasn't a fan.
I didn't have a pound of kale, so I just used what I had.  Omitted the mushrooms - used a whole little can of green chilies - a whole can of corn - one can of black beans - a red pepper - one fresh tomato - and tons of spices.  I added two of my veggie broth ice cubes towards the end because there still wasn't a lot of flavor.
Served over quinoa.  Good with sriracha.

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YUMMY!! This is the only tasty way that I've found to eat greens! This makes so much too! I had enough for 3-4 lunches and it was delicious every time. I want to play around with different veggies to add more variety. Que Delicioso!

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great combo of veggies - very healthy and tasty!  however, I changed the seasonings because I didn't have green chili or even chili powder.  (it's probably somewhere in my spice cabinet.)  I used chipotle chili sauce, which made it deliciously spicy and smoky, and threw in some poultry seasoning on a whim.  I really liked it that way.  also, I used canned tomatoes and cooked them in the pan with everything else.  I got about three lunches out of this.

I had to try this 'cause I'm from Texas and I never had greens this way before.

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