What a way to celebrate America’s independence – down for the count with a miserable cold. Party plans foregone in an effort to quarantine these nasty germs, my usual “sick” craving kicked in – I needed something spicy. Typically this calls for an order of hot and sour soup from my local take-out place, or spicy peanut noodles, but I’m also trying to be better about my food habits and loose a few pounds, so it was time to raid the fridge. This is an easy recipe with ingredients you’ll often have on hand. I put a lot of spices in, but you could make it more mild if that’s your style.

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1 small potato (I used white, but have done this with sweet, too)
1/4 large red onion, chopped
4 or 5 mini sweet peppers, chopped
Handful of black beans
Handful of kale
Any other veggies you’d like (I threw in some leftover corn and tomato salad)
1 tsp olive oil
Salsa and sour cream to garnish

Heat a sauté pan over medium high heat with a tsp. of olive oil. Start sauté with onion and pepper, once softened, add potato shredded in food processor and black beans. Season with salt, pepper, southwestern seasoning (I like “Arizona Dreaming” from Penzeys). Add kale last and sauté just until wilted, about a minute. Slide onto a plate and top with a little salsa and sour cream.

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