I have a new doctor who insists on a heart-healthy diet for me. So I concocted this today:
A friend brought by an African bean dish this week to treat my husband, and he said it was incredible. Of course, I needed to demonstrate that I dominate beans even better.
I soaked the beans in water with cilantro and cumin seeds. On the next day I cooked them with bay leaf and a bit of salt.
As they cooked, I shredded some Napa cabbage and Lacinato kale very thinly. I should have used a lot more, as I now realize, because they really cooked down. I wilted the greens with lots of crushed garlic, fresh ginger, lemon zest, a splash of white wine, and some cilantro chutney. Cilantro haters, stand down! We are all crazy about cilantro around here.
I had three air fried chicken strips left from Klara’s breakfast, so I sliced them up, too. Added beans to the greens and thickened it all up with nutritional yeast.
The dish ended up phenomenal. The friend’s African beans have been relegated to second place.
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