Chipotle Stewed Swiss Chard Bowl
with Black Beans & Spinach Salsa Verde
INGREDIENTS
- 1 red onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 4 oz green Swiss chard, leaves roughly chopped and stems thinly sliced
- 6 tbsp mojo rojo sauce
- 13.4 oz black beans, drained and rinsed
- 1 tsp chipotle morita powder
- 2 oz teen spinach, roughly chopped
- 0.25 oz cilantro, leaves and tender stems minced
- 1 lime, juiced
- 8.8 oz precooked brown rice
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add just half the onion and just half the garlic and cook until translucent, 3 to 4 minutes. Add Swiss chard and cook until wilted, 1 to 2 minutes. Add black beans, just half the chipotle morita powder, mojo rojo, ¼ cup water, and a pinch salt and pepper. Bring to a simmer and cook until greens are tender and sauce has reduced, 4 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil, ½ cup water). TIP: Add more chipotle morita if you prefer more spice.
Add remaining red onion, remaining garlic, spinach, cilantro, and lime juice to a medium bowl and season with salt and pepper to taste.
Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Divide rice between bowls and add chipotle stewed Swiss chard and black beans. Top with spinach salsa verde. Tuck in! TIP: If you don’t have a microwave, add precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.
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