Kale with Toasted Cumin, Beans, Beets, and Chèvre
I used Brussels sprouts greens for this recipe originally, but it’s only because I’d just harvested them from the garden. I’ve never seen them in our grocery store, and kale or collard greens are a perfect substitute. Remove the skin of the beets only if they are very large. Otherwise, the skin adds a textural element that complements the softer flesh.
2 pounds beets, cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil (plus more for the greens)
3/4 teaspoon kosher salt (plus more for the greens and to finish)
several grinds fresh black pepper
1 1/2 cups diced leeks, cleaned well; about 1 leek
1 teaspoon ground cumin
1 pound kale, stems removed and coarsely chopped; about 8 cups
1 (29-ounce) can black beans, rinsed
1 avocado, pitted and sliced
1 teaspoon fresh lime juice
4 ounces crumbled chèvre; about 1/2 cup
Preheat oven to 400 degrees. Toss the beets with the olive oil, salt, and pepper on a baking sheet with sides. Roast in the oven for 1 hour. Add the diced leeks and stir to coat with the oil and return to the oven for another 15 minutes or until the leeks are cooked through and beginning to brown.
Heat a large skillet over medium-high heat. Sprinkle the cumin into the bottom of the pan and make sure that the greens are ready to add. Toast the cumin for about 30 seconds or until it becomes fragrant. Add the greens immediately and then 2 tablespoons olive oil. Turn with tongs and incorporate 1/2 teaspoon kosher salt and pepper as well. Brussels sprouts greens are sturdy and take about 10 minutes to soften. Kale will be cooked in just a few minutes. Transfer to a serving platter.
Heat the black beans in the skillet used for the greens and meanwhile gather the rest of your ingredients. When the beans are hot, transfer them on top of the greens. The beets go next. Garnish with slices of avocado; sprinkle with lime juice, kosher salt, and pepper; and dot with chèvre.
Serves 4 to 6
Hanging out in the kitchen during covid – it’s not all bad!