Best Kale Recipe - Mexican Kale

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: queso fresco

Cottage cheese provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and works well for dressings.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without the heat.

black beans

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Pinto beans are often less expensive and still nutritious.

Wash the kale thoroughly to remove any dirt or grit.

Chop the kale into small pieces, including the stems, and place them in a container.

Sprinkle a little salt over the kale to help moisten it and massage the leaves to soften them.

Prepare all other ingredients: rinse and drain the corn and black beans, chop the onion, garlic, and cilantro.

Heat olive oil in a skillet over medium to medium-high heat.

Test the oil by adding a small piece of onion; if it sizzles, the oil is ready.

Add the chopped onion and jalapeño along with the kale stems to the skillet and sauté for about a minute until softened.

Add the corn and black beans to the skillet, followed by the garlic, cilantro stems, cumin, chili powder, and black pepper.

Stir the mixture and reduce the heat to medium, covering the skillet to let it cook for 3 to 5 minutes.

After the flavors have merged, add the softened kale on top of the sautéed ingredients and cover to let it steam.

Taste the mixture and adjust seasoning with more salt if necessary.

Mix everything together and serve the dish with sliced cherry tomatoes and avocado on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens