Here’s an easy kale recipe with a South of the border flair. We make a lot of dishes with fresh kale. Kale is a versatile, nutrient packed leafy green that we alternate often with spinach. Spinach and kale are interchangeable in most recipes. We call this recipe Mexican Kale since it has corn, beans, and cilantro, with spices that lend it a flavor you might find in a healthy restaurant featuring a Southwestern style menu.
Ingredients for Easy Kale Recipe
8-10 KALE leaves and stems
1 bunch CILANTRO chop and roughly divide leaves and stems
1 large ONION chopped
1 RED BELL PEPPER chopped
5 cloves GARLIC finely chopped
14oz can CORN rinsed and drained
15oz can BLACK BEANS rinsed and drained
1 tsp CHILI POWDER
2 tsp CUMIN POWDER
SALT and PEPPER to taste
OIL for sauteing
How to Make Mexican Kale
- Wash kale thoroughly; kale leaves can hold a lot of dirt and grit in the leaves!
- Separate the kale leaves from the stem.
- Tear or chop the leaves into rough salad sizes, and chop the stems into ¼ inch pieces, or smaller.
- Set stem pieces aside, and in a bowl, massage the kale leaves with about about a ¼ tsp of salt, or less.
- Set kale aside.
- Heat a skillet with oil on medium high heat.
- When hot, add the onion, bell pepper, and kale stems and saute for 4-5 minutes.
- Add in the corn, beans, cilantro stems, and garlic.
- Add in the seasonings, but go lightly on the salt, since salt has already been added to the kale leaves.
- Mix ingredients well, cover and continue cooking 3-4 minutes.
- Remove the skillet lid and top the skillet mixture with the cilantro and kale leaves. Spread leaves evenly.
Replace the lid, turn off the heat, and let the leaves steam for 3-5 minutes.
- Uncover, mix well, and serve hot as a healthy side dish or entree.
That’s it, hope you like it.
Give this Mexican kale recipe a try and let me know what you think. For more easy kale recipe ideas, check out KALE RECIPE PLAYLIST.
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— Chef Buck