Ingredients Jump to Instructions ↓

  1. 2 tsp oil

  2. 1 cup chopped onion

  3. 1 Tbsp minced garlic

  4. 1 cube chicken or vegetable broth

  5. 1 box (10 oz) frozen chopped kale

  6. 2 cans (15 1/2 oz each) black beans, rinsed

  7. 2 tsp smoked paprika

  8. 1 tsp each dried thyme and ground cumin

Instructions Jump to Ingredients ↑

  1. Heat oil in a 3-qt saucepan. Add onion and sauté 2 to 3 minutes until translucent. Stir in garlic; cook 30 seconds or until mixture is fragrant.

  2. Add 1 cup water, the broth cube and kale. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 to 6 minutes until kale thaws. Add beans, paprika, thyme and cumin; simmer 5 minutes to develop flavor. Serve over rice with lemon wedges and hot sauce. Tip: When cooking rice, shred a carrot or two and add to the boiling water just before adding the rice.


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