Brazilian Black Beans and Kale

I am volunteering with a program called Happy Healthy Cooks (link) while in Roanoke, Virginia.   This program focuses on teaching young children about nutrition, healthy eating, and provides a ‘hands on’ approach to learning about cooking healthy meals.  By ‘hands on’, I mean chopping, mincing, stirring, cooking, smelling, and tasting real food in the classroom.  Twice a week, I visit a classroom of second graders and we learn about new cultures and prepare a gluten free, vegetarian meal native to that culture or country.  This week we made Black Beans and Kale from Brazil.  It was so good that I made the meal at home for my family.  Everyone loved it and it was so simple to make. 

Brazilian Black Beans and Kale

1 tablespoon canola oil

1 onion, diced

1 cloves of garlic, minced

1 teaspoons minced fresh ginger

2 cups of diced tomatoes or 1 can of diced tomatoes

2 tablespoons tomato paste (half of a small can)

1 can of light coconut milk

2 cans of black beans, rinsed and drained

¼ teaspoon crushed red pepper

1 teaspoon paprika

1 teaspoon of salt

1 bunch of kale (7-9 large leaves) torn into bite size pieces

2 cups cooked brown rice

½ cup chopped fresh cilantro

Heat the oil in a large skillet or dutch oven.  Sauté onions, garlic, and ginger until onions are soft.  Add the tomatoes and stir.  Combine coconut milk and tomato paste until blended and add to pan.  Stir in black beans, crushed red pepper, paprika, and salt.  Add kale and cook until kale wilts.  Add cilantro.  Spoon black beans and kale over brown rice and serve.