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+ servings

The Notorious “RBG”: Rice, Beans, and Greens



  • 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


  • 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].
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