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.
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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.
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Looks awesome! I plan on trying this soon.
This looks fabulous. I have all the ingredients and am going to make it for lunch today!!
After you prepare the green leaves, you can chop the stems to dip into salsa and hummus, another alternative to baked chips or carrots and celery. Sometimes I discard and sometimes I’ll do this, it just depends if I feel like having dino kale stem “chips.” LOL. Great recipe, thanks! I heart all your recipes. 🙂 Please tell us you’re writing a cookbook!