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Tuesday, April 12, 2011

"Can I please have more Kale?"

WOW! What a hit! Who could have ever guessed that sauteed Kale and Brazilian Black Beans & Brown Rice would be so loved by American 2nd graders. Really! They could not get enough of this dish! "Can I please have more kale?", "I LOOOOOVE this rice", "Can we make this for our end of year dinner, it's SO good!" Comments like that were heard in all the classrooms today as we tasted our meal while listening to some silky Bossa Nova music.

Here's the recipe (pictures will come tomorrow)
Brazilian Black Beans and Rice with Kale

Brazilian Black Beans

1 TBS oil
1 onion, diced
2 cloves garlic, minced
2 tsp grated ginger (or minced)
2 cups diced tomatoes (1 can, with juices)
1 TBS tomato paste (dissolved in coconut milk)
1 cup lite coconut milk
4 cups (2 cans) black beans (drained and rinsed)
¼ tsp crushed red pepper
½ cup cilantro, chopped

• Saute the onion and garlic and ginger in the oil.
• Add tomatoes, coconut milk (with dissolved tomato paste) and stir – cook for 2 minutes.
• Add the black beans and crushed red pepper.
• Stir and simmer until heated (about 10 minutes)
• Serve on top of Rice,

Brown Rice:
2 cups brown rice
1 (14 oz) can diced tomatoes
1 med onion, chopped
1/2 tsp salt

Saute one chopped onion in olive oil,
add one can diced tomatoes with juices,
add 2 cups brown rice plus 1 and 1/2 cups water
bring to boil, reduce heat to simmer and cover - cook 45 minutes or until liquid has been absorbed.

Kale Directions:
Rinse kale.
Tear leaves of Kale off stems. Tear leaves into small pieces. Discard Stems.
Saute 2 cloves minced garlic in olive oil for one minute, add kale and a pinch of salt.
Cook, covered for about 5 minutes or until kale wilts and leaves turn dark green.
Serve on side with black beans and rice.

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