Cuban Greens with Mojo
Christine
ingredients
- 6 cups Kale washed and torn (or 1 large can Glory Greens drained & rinsed)
- 5 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2-3 teaspoons pickled jalapeno pepper, chopped (add more for hotter)
- 1 small red or orange sweet pepper, chopped
- 1 Tablespoon olive oil
- 1/4 cup orange juice
- 1 Tablespoon fresh lemon juice
- 1 can black beans, rinsed & drained
- salt and pepper
- 3 cups cooked rice
directions
- 1
For fresh greens: Cover with water in a Dutch oven and bring to a boil. Reduce heat and simmer covered for 15 minutes or until tender. Drain, cool slightly and set aside.
- 2
For canned greens: Heat in Dutch oven and set aside.
- 3
In a small saucepan, heat olive oil, garlic, onion, jalapeno, and pepper. Cover and cook on low heat for about 5 minutes. Add orange juice and lemon juice; bring to a boil. Pour mix over greens. Add the beans and toss the entire mixture. Season with salt and pepper. Serve over rice.
- 4
The green mixture can be kept warm in a crock pot. Serve over rice just before eating.
Source: Christine
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