Chile Verde with black beans and kale

August 3rd 2013

verde3So plant-based eating is such a deviation of the norm for me in many ways, but after a full week I already feel better! A few minor ailments I’ve had, no longer vex me, I feel light(er) and energized! I have however, really wanted some Mexican food! One of my favorite dishes is chile verde usually served with pork and thicken with a roux, it is not on the plan. So I decided I would do a version of it with black beans, and some kale. Tomatillos are in season so grabbed those today at the farmer’s market, along with some cilantro, garlic, peppers and other goodies, then I went to the kitchen and began my experiment. It ended up fresh, hearty, and spicy! Served with some whole wheat, flax tortillas it curbed my craving.
You will need:
1 lb. Tomatillos, husks removed
1 medium onion, chopped
2 tomatoes, chopped
3 Jalapeno or serrano chilies (depending on how hot they are, and your preference)
1 carrot, chopped
2 cloves garlic, smashed
1 bunch kale, I used lactinato
1 bunch cilantro, chopped
2 ribs of Celery, chopped
6 cups Water or stock
2 cans black beans drained and rinsed
Salt to taste
In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic,and celery. Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture. Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!