Beans and Latin Greens with Mojo
Recipe from
Better Homes and Gardens
The lively blending of black beans, peppers, and mojo, a citrus-flavored Cuban sauce, revs up the palate. Considered a condiment, mojo is splashed on everything from vegetables to grilled fish.

Servings:
Makes 4 servings.
Total Time:
30 mins
Ingredients
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6 cupskale or white flowering kale, washed and tornsee savings

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3 to 5cloves garlic, mincedsee savings

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1medium onion, thinly slicedsee savings

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2 to 3 teaspoonspickled jalapeno pepper, choppedsee savings

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1small red or orange sweet pepper, chopped (1/2 cup)see savings

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1 tablespoonolive oilsee savings

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1/4 cuporange juicesee savings

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1 tablespoonlemon juicesee savings

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1 15-ouncecan black beans, rinsed and drainedsee savings

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Dashsalt and peppersee savings

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3 cupshot cooked rice or lentilssee savings

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Directions
1.
Place greens in a Dutch oven or large saucepan. Add water to cover; bring to boiling. Reduce heat and simmer, covered, 15 minutes or until tender. Drain. Cool slightly; set aside.
2.
Meanwhile, cook garlic, onion, jalapeno pepper, and sweet pepper in olive oil in a small saucepan, covered, over low heat about 5 minutes or until tender. Add orange juice and lemon juice; bring to boiling. Pour over chopped greens; toss to coat. Combine greens mixture and black beans. Season to taste with salt and pepper. Serve over cooked rice or lentils. Makes 4 servings.
Nutrition information
Per serving: Calories 281, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 54 g, Fiber 7 g, Protein 12 g. Daily Values: Vitamin A 36%, Vitamin C 60%, Calcium 0%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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