Latin-Style Beans and Greens

Latin-Style Beans and Greens

  • Prep: 10 min
  • Cook Time: 22 min
  • Total: 32 min
  • Serving: 4 Servings

Latin dishes are full of lively flavors and robust tastes. Try this kale and black bean combination tossed with jalapeño, garlic and an enjoyable citrus sauce.


  • 6 cups kale, washed and torn
  • 4 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 3 teaspoons pickled jalapeno pepper, chopped
  • 1 small red or orange sweet pepper, chopped (1/2 cup)
  • 1 tablespoon olive oil
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 (15-ounce) can black beans, rinsed and drained
  • salt and fresh pepper
  • 3 cups rice


  1. Cook the rice according to package directions and set aside.
  2. In the meantime, place the kale into a large saucepan, add enough water to cover and then bring to a boil. Once boiling, reduce the heat to medium-low and simmer the mixture, covered, for 15 minutes. Carefully drain the kale and set aside to cool.
  3. Put the olive oil into a large sauté pan over low heat. Once shimmering, add the garlic, onion, jalapeno pepper, and sweet pepper and sauté for 4 minutes. Stir in the orange juice and the lemon juice and bring the mixture to a boil.
  4. Add the cooked greens and the beans to the pan and then sprinkle with a few pinches of salt and pepper. Toss well to combine and then serve over the hot rice.


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