Black Beans and Rice with Garlicky Kale Recipe
Photo: Lynn Andriani
Serves 4
1 cup rice
1 Tbsp. olive oil
6 cups shredded kale
2 cloves of garlic, minced
1 15.5-ounce can black beans, rinsed and drained
4 eggs
Salt and pepper, to taste
Directions
Boil 2 cups water in a medium saucepan. Stir in rice, lower the heat to a simmer and cover the pot with a lid. Cook the rice for 15 minutes, or until all the water is absorbed and the grains are fluffy and tender.
Meanwhile, heat oil in a large nonstick pan over medium heat. Add the kale and garlic and cook, stirring occasionally, 5 to 10 minutes, until kale is wilted. Season with salt and pepper.
When the rice is finished, stir in the beans.
Divide the kale into 4 bowls and spoon rice and beans over the kale. Using the pan you cooked the kale in, fry eggs, sunny side up. Gently place a fried egg into each bowl and season with more salt and pepper.
Ingredients
Directions
Boil 2 cups water in a medium saucepan. Stir in rice, lower the heat to a simmer and cover the pot with a lid. Cook the rice for 15 minutes, or until all the water is absorbed and the grains are fluffy and tender.
Meanwhile, heat oil in a large nonstick pan over medium heat. Add the kale and garlic and cook, stirring occasionally, 5 to 10 minutes, until kale is wilted. Season with salt and pepper.
When the rice is finished, stir in the beans.
Divide the kale into 4 bowls and spoon rice and beans over the kale. Using the pan you cooked the kale in, fry eggs, sunny side up. Gently place a fried egg into each bowl and season with more salt and pepper.
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