I call this dish “global” because it lends itself to a variety of seasonings—choose your favorite! Kale, chard, Brussels sprouts, yellow onion, and white beans come together quickly and beautifully all in one pot.
1 medium yellow or white onion, chopped or thinly sliced
1 tablespoon finely chopped garlic (4 to 5 medium cloves)
2 teaspoons Mexican seasoning blend (see Notes)
1 cup water
1 can cooked cannellini beans (or other white bean) (15 ounces; about 1½ cups), drained and rinsed
20 Brussels sprouts, ends trimmed, halved
1 bunch curly kale (about 6 large leaves), coarsely chopped
1 bunch Swiss chard (about 6 large leaves), coarsely chopped
1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water begins to sputter, add the onion and cook, stirring, for 5 minutes, adding a little water as needed to prevent sticking.
2. Add the garlic and Mexican seasoning, and cook, stirring, for 1 minute.
3. Stir in the water, beans, Brussels sprouts, kale, and Swiss chard. Reduce the heat to medium, then cover and cook for 7 to 10 minutes, stirring occasionally, until the Brussels sprouts are tender.
Preparation: 15 minutes
Cooking time: 16 minutes
Serves: 4 (makes 5½ cups)
Seasoning blends: There are so many fun and tasty seasoning blends out there, I encourage you to try different ones with this dish. I used a Mexican seasoning blend that was made up of chili pepper, onion, paprika, cumin, and oregano. Pretty much any blend will work here, including an “all purpose” blend. But also consider the following blends: Cajun, Carribean, Mediterranean, garam masala, curry, Italian, or a chili Powder blend. For curry, garam masala, or chili powder blends, you may want to start with 1 teaspoon and then taste, as these are spicier than other blends (A quarter to a 1/2 teaspoon of hot red pepper flakes would also make a nice addition for those who like an extra spicy kick.)
If you don’t usually cook with a lot of blends, check out the spice section at your local grocery store, Whole Foods or at any spice shop near you, or online at one of my favorite organic herb/spice shops, Mountain Rose Herbs. Be sure to look for “salt-free” blends.
Yellow mustard seeds are also kind of fun in this dish. Add 1 to two teaspoons of whole yellow mustard seeds with the garlic and seasoning in step 2.
Greens: I used curly kale and chard, but you may also use other greens, such as beet or collard greens, or Russian or dinosaur kale (see photo directly below). I usually trim off the thickest part of the stems and discard them, but you can eat them, they just need to be cooked a little longer than the leaves (wash and dice the stems and add them in with the onions so that they soften).
Below: Some commonly used cooking greens. For this recipe I used the curly kale and chard, but feel free to mix it up.
Below: How to cut an onion along its grain: Cut off both ends, remove any papery layers, and cut along the grain lines to get curved chunks (then break apart the chunks into long, individual pieces).
Below: Using a rotary cheese grater, you can add a dusting of pumpkin seeds or pine nuts for a little richness.
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