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Author Notes: This is one of the first dishes that I made when I got to college, my friend Katie and I prepared it together which was a very comforting thing, it was a step toward making me feel at home there. I adjust this recipe slightly depending on the seasoning of the salsa. I have served this with quinoa ( though you could also use rice) and as the filling for burritos. —bronxbaker
- One onion
- One red pepper
- 2 cloves garlic
- 1 bunch kale
- 1 can black beans
- 1 can tomatoes
- 1 cup salsa
- salt and pepper to taste
- 2 tablespoons olive oil
- Slice the red pepper into 1/2 inch slices, dice the onion, mince the garlic and chop the kale into 1/2 inch strips.
- heat the olive over medium high heat and cook red pepper and onion for 5 minutes or until soft.
- Add the kale and cook until tender, add the black beans and canned tomatoes then cook down slightly.
- Once the kale and black beans have cooked down add the salsa and cook until heated through.
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