This simple and nutritious side dish calls for kale, Swiss chard, and Brussels sprouts along with onions, beans, and Mexican seasoning.
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
- 2 to 3 teaspoons Mexican seasoning blend (or see Note)
- 1 cup water
- 1 can cooked cannellini or other white beans (15 ounces; about 1½ cups), drained and rinsed
- 1 pound Brussels sprouts (about 20), ends trimmed, halved
- 4 cups coarsely chopped kale (I like curly kale)
- 4 cups coarsely chopped Swiss chard
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 5 minutes, adding a little water as needed.
- Add the garlic and Mexican seasoning, and cook while stirring for 1 minute more.
- Stir in the water, beans, Brussels sprouts, kale, and chard. Reduce the heat to medium, then cover and cook, stirring occasionally, for 7 to 10 minutes, or until the Brussels sprouts are tender.
Above: Some commonly used cooking greens. For this recipe I used the curly kale and chard, but feel free to mix it up.
Above: 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).
Above: Using a rotary cheese grater, you can add a dusting of pumpkin seeds or pine nuts for a little richness.