FIVE days. That’s the longest we gone without grocery shopping.
I love grocery shopping and could absolutely find a reason to go every. single. day.
We don’t have kids, good point.
I couldn’t take it anymore, I needed real, whole foods. I made a late night run to the store, came home and made myself this [pictured above].
This is my kind of comfort food. It fills me up without the uncomfortable fullness. Plus, knowing I’m getting my dose of greens, grains and beans, makes me feel good, both mentally and physically.
It’s a great feeling to crave healthy, wholesome meals like this. Thank you holidays for that.
ps. This would also be really good with the roasted tomatoes I made here.
pss. We talk A LOT about recipes like this in our health coaching group. Interested? Have questions? Email me!
Sauteed Greens and Butter Beans with Lemon Quinoa
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, thinly sliced
- 1 bunch of Kale, stems removed
- 1 15-ounce can butter [Gigante] beans, rinsed and drained
- 1/4 cup Kalamata olives, pitted and halved
- Optional: 1/4 teaspoon dried crushed red pepper
- 1 cup quinoa
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
In a small saucepan, add quinoa, 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cover for 16-18 minutes or until all the water is absorbed. Remove from the heat and fluff with a fork. Add olive oil, lemon juice and lemon zest. Cover to keep warm; set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and stir until it’s fragrant, about 1 minute. Add greens and stir until they begin to wilt – use tongs to coat with oil. Add butter beans and cook until they get a little crispy, about 5 minutes. Remove from heat, add kalamata olives, season with salt and pepper.
When ready to serve, dish quinoa and top with the greens and bean mixture. Sprinkle crushed red pepper if you prefer some spice.
January 5 2012