Moving across the country to attend medical school left me without a fridge that was magically full of Russian salads, homemade breads and grilled goodies. This magic was never much of a rainbow. It was domineered by the deep purplish-red of cooked beets. Despite their sweet and hearty favor, I didn’t want my kitchen, cloths and fingers to turn into a heavy and semi-permanent shade of faded purple.
I began to grocery shop like a real grown-up and found my first few baskets filled with bright and crunchy greens, oranges and yellows. However, while a salad or an over-stuffed wrap were my go-to meals, they weren’t the most filling options.
I wanted a fast, nutritious, inexpensive (and colorful) way to sustain myself. My favorite recipe so far brings together kale, beans, diced tomatoes, cheese and various veggies.
20 Minute Vegetable Kale and Beans
2 tbsp of butter (vegan alternative: use 3 tbsp of olive oil/coconut butter)
1 can of black beans, drained
1 package of kale
1 can diced tomatoes (or 1 cup freshly diced tomatoes)
1 cup cubed Swiss cheese (and/or sautéed tofu)
3/4 cup of your favorite veggies, chopped. Options:
- red pepper, sliced
- zucchini, halved and sliced
- carrots, sliced
- green beans
- canned corn
1/2-1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp oregano
- Place butter/oil into a pot large enough to hold the kale. (If you don’t have one, half the recipe and
make in two installments)
- On medium heat, add kale, stir.
- When kale begins to turn bright green, add beans.
- Add tomatoes and other vegetables.
- Add salt, pepper, and spices.
- Cook for 10 minutes.
- Add cheese/tofu, stir.
- Allow to cool and enjoy!