Side Dishes: Potatoes & Kale -- Almonds, Beans & Rice

1 bunch of red kale

1 lg. shallot

small red potatoes

rosemary olive oil

crushed rosemary

fresh ground garlic sea salt

fresh ground black pepper

Cut the potatoes in half, drizzle with olive oil and add seasonings.  Add the chopped kale.  Cover and sauté until the kale is tender and the potatoes are done the way you like them.

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1/2c brown rice
1/2c slivered almonds
2T butter
1T minced garlic
1t seasoned salt
2 med. carrots - chopped
1 14.5oz. can black beans - drain and rinse

Sauté together all but the beans and the carrots.  After the rice is a little browned, add 1c water, cover and simmer for 45 minutes.  I forgot about the longer cooking time for brown rice, so I'd actually add the carrots after everything has simmered for half the time, so they're not overcooked.  This is also when you add the beans.  Simmer the remaining 20 minutes or so and serve.