Source: Dontaye Ball, Gumbo Social
This recipe was demonstrated at the Foodwise Classroom on June 11, 2022.
2 bunches kale, stems removed and finely chopped, leaves roughly chopped
2 bunches collard greens, stems removed and finely chopped, roughly chopped
2 cans (15 oz/1.5 cups cooked) diced tomatoes
1 can (15 oz/1.5 cups cooked) tomato puree
2 cups water
1 can (15 oz/1.5 cups cooked) pinto beans
1 can (15 oz/1.5 cups cooked) red beans
1 can (15 oz/1.5 cups cooked) chickpeas
1 can (15 oz/1.5 cups cooked) hominy
1 tbsp thyme, fresh or dried
2 tbsp granulated or powdered garlic
2 tbsp granulated or powdered onion
2 tbsp Herbs de Provence or Italian seasoning
1 tbsp fennel seeds
Kosher salt and ground black pepper to taste
2 bay leaves
In a pot over medium heat, add fennel seeds and toast until fragrant. Add in rest of spice mix and toast for 1 min while stirring.
Add in diced tomatoes, tomato puree, hominy and water. Cook slowly for 10-20 minutes over low heat, creating a sauce.
Add the pinto and red beans, along with chickpeas and stems of the kale and collard greens (if using) and let stew for 10-15 minutes.
Add in leafy greens a few handfuls at a time, allowing greens to wilt and make space for more greens. Greens should be covered by the sauce. Cook slowly until greens are tender.
Serve over rice or as a side to a meal.
Note: You can substitute with any other type of green or bean that you have available.