Simple, humble and nutritious describes this dish perfectly! Greens combine with beans and rice for a nutritional powerhouse.
I named this very simple and humble dish of rice, beans, and greens for one of my favorite Supreme Court Justices, Justice Ruth Bader Ginsberg. I think it’s very telling and NOT a coincidence that her initials are also the initials of the one of the healthiest and nutritional bowls of food I like to eat.
As many of you may already know, I’m an attorney by day (and often night). I’ve been a practicing trial lawyer for 16 years, now. I have been to court hundreds of times (I actually just did a trial from my bedroom during quarantine not too long ago—what was weird). And while times have certainly changed since RBG was just starting out and even appointed to the bench, I’m often the only woman, still, in a courtroom full of men.
Take, for example, the trial I was in earlier this year. Between the witnesses, the judge, and the other lawyers, there was a total of 12 men and 1 woman (me). I wonder, often, how this is possible, when more than half the students in my law school class were women, when more than half the candidates selected for internships at my law firm were women, when more than half the interns that were hired for full time positions were women.
I don’t know.
But that’s a rabbit hole that’s I don’t need to drop into right now. Suffice it to say that I admire Justice Ginsberg for spending a lifetime being the “only woman” in thousands of courtrooms, boardrooms, and war-rooms.
Which is why I named one of my favorite dishes for her!
Why is this one of my favorite dishes? Well, I think it’s obvious what qualifies something as a “favorite” for the TKV:
–Delicious
–Nutritious
–Stupid simple to make
This recipe hits all three of the above in a major way. The beans have a smokiness that will remind you of your favorite Chipotle dish and the broccoli have a little sweetness that will make you think of Chinese takeout. But this dish has minimal oil, while being packed with fiber and antioxidants. So the next time you want to end the day with a bang, give this Notorious RBG: Rice, Beans, and Greens a whirl!
Simple, humble and nutritious describes this dish perfectly! Greens combine with beans and rice for a nutritional powerhouse.
I named this very simple and humble dish of rice, beans, and greens for one of my favorite Supreme Court Justices, Justice Ruth Bader Ginsberg. I think it’s very telling and NOT a coincidence that her initials are also the initials of the one of the healthiest and nutritional bowls of food I like to eat.
As many of you may already know, I’m an attorney by day (and often night). I’ve been a practicing trial lawyer for 16 years, now. I have been to court hundreds of times (I actually just did a trial from my bedroom during quarantine not too long ago—what was weird). And while times have certainly changed since RBG was just starting out and even appointed to the bench, I’m often the only woman, still, in a courtroom full of men.
I don’t know.
But that’s a rabbit hole that’s I don’t need to drop into right now. Suffice it to say that I admire Justice Ginsberg for spending a lifetime being the “only woman” in thousands of courtrooms, boardrooms, and war-rooms.
Which is why I named one of my favorite dishes for her!
Why is this one of my favorite dishes? Well, I think it’s obvious what qualifies something as a “favorite” for the TKV:
–Delicious
–Nutritious
–Stupid simple to make
This recipe hits all three of the above in a major way. The beans have a smokiness that will remind you of your favorite Chipotle dish and the broccoli have a little sweetness that will make you think of Chinese takeout. But this dish has minimal oil, while being packed with fiber and antioxidants. So the next time you want to end the day with a bang, give this Notorious RBG: Rice, Beans, and Greens a whirl!
The Notorious “RBG”: Rice, Beans, and Greens
Ingredients
- 2 cups brown rice cooked
- 1 can black beans drained
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- salt
- pepper
- 2 teaspoon maple syrup divided
- 1 Tablesppon extra virgin olive oil
- 1 head broccoli chopped
- 1 teaspoon sesame oil
- 34 leaves collard greens chopped
Instructions
- In a small pot, add black beans together with ½ clove of minced garlic and all the different spices (chili powder, paprika, onion powder, garlic powder, ground turmeric, salt, and pepper). Let it cook for about 5 minutes, until beans are hot.
- In the meantime, to two large pans, add ½ tbsp extra virgin olive oil, each. To one pan, add collard greens and some minced garlic. To the other pan, add broccoli and minced garlic.
- Add salt and pepper to both pans. When collard greens are cooked (usually takes 2 minutes), remove from heat and set aside.
- When broccoli is fully cooked (usually takes 3-4 minutes), remove from heat and add 1 tsp sesame oil and 1 tsp maple syrup. Stir to make sure broccoli is evenly coated.
- Add everything to a bowl and serve [with kimchi].
