This recipe is part of my batch cooking recipe series. I utilize this savory blend of onions, kale, and, black beans to add protein, fiber, and complex carbohydrates to a number of meals. It is excellent paired with eggs, stirred into quinoa or rice, put into a quesadilla, or used as a topper for healthier nachos.
In the coming months, I will provide several recipes that include this batch cooked item, so be sure to be on the lookout for those delicious ideas.
- 1 large Onions, raw
- 5 cup, chopped Kale, raw
- 1 can Black Beans, canned
- 2 Tbsp(s) Olive Oil
- ¼ tsp Salt, table
- ½ tsp, ground Pepper Black, ground
- ¼ tsp Garlic Powder
- Peel and chop onion in half length-wise and then into thin slices.
- Wash kale and chop into small pieces.
- Open one can of black beans and drain into fine mesh strainer to rinse thoroughly.
- Add 2 Tablespoons olive (or avocado) oil to a large skillet able to hold all of the raw kale.
- Heat oil over medium heat until shimmering.
- Add onion to skillet and stir, sautéing for 20 minutes until onions are golden brown and very soft. If needed, add a little water to the skillet during the cooking process to remove stuck onion from the bottom of the pan (this process is called deglazing).
- Once the onions are caramelized, add the black beans, stirring for 3-4 minutes or until onions are heated through.
- Add the kale to the mixture and stir for 3-4 more minutes or until kale is lightly cooked.
- Add salt, pepper to taste and garlic powder if desired.