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Title: The Notorious RBG (Rice, Beans, And Greens)
Categories: Vegetarian
Yield: 2 Servings

2 c Brown rice; cooked
1 cn Black beans; drained
2 cl Garlic; minced
1 ts Chili powder
1/2 ts Smoked paprika
1 ts Onion powder
1 ts Garlic powder
1/2 ts Ground turmeric
Salt
Pepper
2 ts Maple syrup; divided
1 tb Extra virgin olive oil
1 Broccoli head; chopped
1 ts Sesame oil
34 Collard leaves; chopped

In a small pot, add black beans together with 1/2 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 1/2 tb 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 to 4 minutes), remove
from heat and add 1 ts sesame oil and 1 ts maple syrup. Stir to make
sure broccoli is evenly coated.

Add everything to a bowl and serve with kimchi.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/the-notorious-rbg-rice-beans-and-greens/>

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