Ingredients
1
teaspoon olive oil
1
yellow onion, thinly sliced
2
tablespoons water
1
bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
1/8
teaspoon salt
1
can (15 oz) black beans, drained, rinsed
1
teaspoon fresh thyme leaves
2
cups hot cooked brown rice
2
oz gluten-free reduced-fat feta cheese, crumbled (1/2 cup)
Preparation
In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil about 5 minutes or until translucent. Reduce heat to low; cook about 5 minutes longer or until light brown and very soft. Add water; increase heat to medium. Simmer about 2 minutes or until water is absorbed.
Increase heat to medium-high; add kale and salt. Cook about 5 minutes or until kale wilts. Add black beans and thyme; cook 3 to 5 minutes or until heated through. Serve over rice; top with cheese.
