Kale And Black Bean Chile Verde

• 1 pound tomatillos, husked and diced
• 1 medium onion, diced
• 2 tomatoes, chopped
• 3 jalapeno or serrano chilies, diced
• 1 carrot, chopped
• 2 clove garlic, smashed
• 1 bunch kale, roughly chopped
• 1 bunch cilantro, chopped
• 2 ribs celery, diced
• 6 cups vegetable stock
• 2 cans black beans, drained and rinsed
• salt to taste

1. In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, 1/2 the cilantro, garlic, carrots and celery with the vegetable stock.
2. Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture.
3. Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole' frijole!

onion, tomatoes, serrano chilies, carrot, clove garlic, kale, cilantro, celery, vegetable stock, black beans, salt

Taken from food52.com/recipes/23764-kale-and-black-bean-chile-verde (may not work)