Pork Pinto Grains Kale Casserole

Here's a casserole that's as comforting as comfort gets.
2 cups cooked brown rice and quinoa, or other hearty grain mix (see Cook’s Note)
1 onion, diced
1 clove garlic, minced
1 lb lean pork, cubed
about 4 cups baby kale leaves
1/3 cup Monterrey Pepper Jack cheese, cubed 1/4-inch
1 can seasoned pinto beans in chili sauce
canned green chilies for garnish if desired
1 small tomato, chopped for garnish, if desired

Preheat oven to 375F. If you don’t have cooked grains, cook them up now according to packaged directions (see Cook’s note). Meanwhile, sauté the onion in a bit of olive oil in a large skillet for about 10 minutes, until beginning to caramelize.

Add the garlic and cook another 2-3 minutes. Set onions aside in a bowl. Add the pork to the skillet and brown up nicely.

Don’t crowd the cubes - brown in batches if necessary. Now add the kale to the pork and toss to allow the leaves to begin to wilt.

Add the grains to the skillet and heat through. Now toss in the cheese and the beans (with their sauce) and mix well.

Turn mixture into an oiled casserole.

Bake for about 45 minutes, or until the casserole is brown and bubbly. Garnish with green chills and fresh tomato if desired.

Serve 4-6.

Cook’s Note: I’ve done this with a brown rice and quinoa mix and nice grain mixes from Trader Joe’s. I also often freeze 2 cups cooked grains for use in casseroles like this - very convenient; just defrost in microwave.

If you don't have grains at the ready you can cook them up in about 20 minutes.  Mix 1 cup short grained brown rice with a tablespoon mixed dark quinoa in a medium pot with a tablespoon oil.

Toast the grains for about 3-5 minutes, stirring often.  Add a generous 2 cups water and bring to a boil.  Add 1/4 tsp salt, stir and reduce heat to a lowest simmer.  Cover and cook about 15-20 minutes, until all the water is absorbed.