Rice and Black Beans with Garlicky Kale

Ingredients:

• 1 cup cooked rice (white or brown, I used white to save time)
• 1 can black beans, rinsed (could also use one cup of dry beans, soaked overnight)
• 1/2 tablespoon coconut oil or ghee (See note below)*
• 1/4 of an onion, diced
• 2 dried bay leaves
• 1 medium tomato, diced
• 4 cloves garlic, minced
• Hunk of ginger about the size of a finger tip, minced
• 2 cups kale, cut in a chiffonade (great cut for leafy greens)
• Juice from 1/4 of a lime
• 1/4 teaspoon cumin
• 1/4 teaspoon dried chipotle or chili powder
• Half of an avocado, sliced

Method:

A fingertip's worth of ginger.

Sauté the onions and bay leaves in the oil or ghee on medium-low heat until the onions become translucent, about five minutes. Add the tomatoes and continue to sauté until tomatoes become soft, about another more three minutes. Add the garlic and ginger and sauté, stirring constantly, for about 30 seconds. Immediately add the beans. Do not burn the garlic! Anyone who says you should cook garlic until it begins to brown, is wrong. Browned garlic tastes and smells nasty.

 

I used curly kale, but you could substitute Lacinato, a flatter-leafed variety. 

Add the kale, and stir as the heat wilts it down. After about three minutes add the rice and mix well. Cook one more minute. Turn off the heat. Stir in the spices and lime juice. Season with salt to taste. Garnish with avocado slices. This is also yummy with melted cheddar cheese and sour cream.

Sans avocado.

A note on cooking oils: I use ghee (clarified butter) a lot for cooking because it has a high smoke point and adds rich flavor. I only buy Extra Virgin Olive Oil, which I do not recommend using for sautéing. Some folks say that coconut oil can withstand high heat sautés, but I've found it tends to give food a sweet flavor. If all you have is Extra Virgin Olive Oil, don't heat it above medium-low. Burned olive oil, like burned garlic, is an incredible disappointment. If you are interested in more about the science behind cooking oils, Robert L. Wolke, is the food science man.