Chef Buck here and today I'm the camera boy and camera girl is going to cook up a Mexican kale dish so you want to be nutritious kale but you want some flavor that's it we could sell that tagline to the marketing people in kale industries all right all right if you want to be nutritious KALE so you got a bunch of kale you've already got this washed up really well right the grits gone yeah otherwise if you don't wash your kale you end up with a mouthful of dirt grit yeah it can ruin the whole dish and the good thing about this recipe is you're going to use the leaf and the stem and because we have cumin and we have chili powder you don't have to worry some people worry that kale stems have a very strong flavor maybe even bitter you put the right seasonings with it that's okay but what's nice is we're going to cut this up into small pieces we're going to cook it with our onion and our red pepper so this is the worst part it's just it can take you a little while if you're like me it takes you forever to chop things I'm not a fast chopper so we're just going to put the stems in one container and then just sort of crimp up get all your frustrations and rip up the kale we're going to put it in a pan and what we are going to do we're going to get all the leaves together and then we're going to put just a little bit of salt it just helps it to moisten so that again if you've had raw kale oh it can be a little tough so you think I want the nutrients but come on it's tough so we're going to prepare it with saltso we just have one bunch and you can see that may even be too much salt but you just add a little bit and then you just slide it in and then you let it rip while you're doing the rest of what you need to do kale is a very tense vegetable it holds a lot of anxiety in it's shoulders so if you just massage it for a little while it'll ease up and relax and become super tasty be happy food so you got your kale already prepared you've got your corn and your beans rinsed and drained and your onions and your cilantro and garlic chopped upyou want to have all that stuff chopped up before you get going because once you start sauteing this isn't going to take too long so you're going to heat your oil in a skillet and then put it on medium to medium-high heat if you're unsure if the oil is hot enough just put a little piece of what you're going to saute in the pan if it sizzles it all it's ready in goes the onion and the red pepper and kale stems so we're just going to saute these ingredients up for a minute so they become a little softer and release some of the flavor but don't be afraid if you have your kale pieces as big as we do, they're not gonna give like the onion and red pepper
we're trying to get the onions where they're starting to become translucent your kale looks a little darker then we're going to add the other ingredients just going to add in your corn and your black beans then the garlic and the cilantro stem and we're going to add in a few seasonings so we've got cumin we've got some chili powder and we've got some pepper I like to add the garlic after i saute the bigger vegetables that way don't cook to deaththey have a little more the flavor that comes through stir it around a little bit we're going to turn it down a little to medium
I'm going to cover it and let it cook just like this without the kale for three to five minutes almost done okay so we've let all of these great flavors merge all you have to do now did you have some cilantro and you can always have some extra to garnish I think fresh cilantro is always right so this is the leafy part the stems you added with the garlic -exactly- and now we're going to dump all this kale on the top it's going to release its moisture you see now it's very soft and wilted because of that salt and now you're just adding it to the top of the pan and you're not really cooking it with the beans in the corn we throw the leafy vegetables on top and now we can just neglect it
we're going to basically let the saute items steam through the kale so you can neglect it while you're getting anything else you want together we're just going to keep it really low maintenance we're going to have some cherry tomatoes and some avocado so we're letting our kale get steamed by the sauteed look how dark the kale is it's beautiful so we've mixed it all up and this is where you can do your taste test just decide hey do I need anything else added it's good I am going to add just a little more salt salt can come in and such sneaky places even this particular can of corn that we have I realized when we were using it it has salt so it's good to get a taste test because you don't always know where you might get something like salt so I just add a little more salt and again look at that even within these few minutes that we've been blabbing look at how much the kale has shrunk so you think a bunch of kale is too much kale but look now it just Peaks out in between the corn and the beans so we're going to have a food stylist contest to see who makes the best plate look how pretty that is looks like a work of art look at your plate I don't know
that looks like a spider attacking we're going to serve this kale and bean and corn dish with a little avocado and some tomato so we're turning what could easily be a side dish into our entree we're trying to become the beautiful people the kale hasn't been overcooked but it's super soft you know it's not that prickly kale not the kale of your nightmares it's the tale of your dreams
so give it a try let us know what you think and bone Appetit!
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