EASY SUMMER PILAF

1 tablespoon olive oil (or other vegetable oil or bacon fat)

1/2 cup diced onion

1/2 cup chopped pepper (I used a mix of sweet pepper and jalapeno) 1 large clove of garlic,

finely minced

1 1/2 cups thinly sliced kale leaves (I used dinosaur kale)

1 cup chopped tomatoes 8-10 small okra pods, trimmed and sliced lengthwise

1 cup of rice (I like

jasmine)

1/2 teaspoon salt

1 1/2 cups water or stock Hot sauce (optional)

Heat olive oil over medium heat in a cast-iron skillet or large saute pan (ideally one with a lid, which you will need later when you add the rice). When the oil begins to glisten, add the onion and peppers. Saute until tender, about 3 minutes. Add garlic, give it a good stir and cook for about 1 minute.

Stir in kale, tomatoes and okra. Bring to a simmer and cook until the vegetables are just tender and most of the liquid is gone, 5-6 minutes.

Add rice, salt and water, and stir well. Turn up the heat to medium high and bring to a boil. Give it one last stir from the bottom (the rice tends to stick to the bottom of the pot at this point), turn heat to low, and cover with a lid. Cook for 15-20 minutes, or until the water is completely absorbed by the rice. (If you can’t tell, use a dinner knife to pull back the rice and take a peek.) Remove from heat and allow to rest for 5 minutes. When ready to serve, fluff with a fork. Serve with (optional) hot sauce. Serves 2.

Per serving: 478 calories (percent of calories from fat, 15), 9 grams protein, 90 grams carbohydrates, 6 grams fiber, 8 grams total fat (2 grams saturated), no cholesterol, 598 milligrams sodium.

CONTRIBUTED BY WENDELL BROCK Easy Summer Pilaf.