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Kale and Beans

Princess Tafadzwa

Without really planning to do so, we have been having more vegetarian/vegan meals. I love it. Not for the obvious health reasons but because the meals I do are fast and easy. Plus clean up is fast too. I have probably mentioned this before

Some days I enjoy cooking for hours and some days thirty minutes is way too long. It is on those days that I will make sadza with kale and or matemba which I can make in under 20 minutes.  Like this kale and beans, thanks to canned beans.

I use kale because I can not find covo here in Bermuda, otherwise feel free to use covo or rape greens.

I served this with sadza.

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Kale and Beans

Ingredients

  • 2 tablespoon olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 red pepper chopped
  • 1 cup parsley chopped
  • 1 cup cilantro chopped
  • 1 bunch kale chopped or
  • 1 8 oz can red kidney beans drained

Instructions

  1. Heat oil in a pan over medium heat.
  2. Add onions and cook until they are translucent. Add the garlic, pepper, herbs and spices and cook until fragrant.
  3. Add the kale and cook until wilted. Season with salt and pepper.
  4. Add the drained beans and cook until all heated through. Serve warm with rice or sadza.

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