Quick Dinners: Kale and Garlic Saute
Sometimes I’m just too lazy to cook. I’m up early in the morning, work a long day, do a bit of cleaning, catch up with the never-ending task of laundry/folding/dusting/wiping walls/ironing, tend to my little garden… and by the time I know it, it’s late in the day and I’m tired. And cooking? Heck. No.
Sound familiar? I have a feeling I’m not the only one who’s like this. Sometimes life just gets in the way of making a healthy meal. In my old days, when I was the pasta queen (seriously – I had one shelf in my cupboard dedicated to pasta), I would open a box of Barilla and a jar of Classico. 20 minutes and a bit of fresh shaved parmesan later, voila! Dinner was served. Now that I know that food was what was killing me, it’s no longer an option. Eggs are a good go-to. But… I sometimes tire from having eggs too much in my diet – I eat a few (ahem. 3.) a day for breakfast.
Now, this recipe is by no means a beautiful thing. Nor is it mind-blowing. It’s simply my “what I eat when I don’t want to cook but I don’t have leftovers to eat” meal. And after a bit of prodding from my boyfriend to put this up on the blog, here it is. He said it’s creative, I told him it’s out of necessity – end of the pay period meals are always interesting in my house. (Dave Ramsey, you should be proud!)
Anyway, enough of that. Here’s what I do when I’d rather not be cooking or whatever.
Kale and Garlic Saute
- 1 bunch kale, rinsed, spine removed, and chopped into bite-sized pieces
- 3 heads garlic, minced
- ½ lb mild Italian pork sausage (cooked) or 1 cup minced ham
- 1 cup soaked, sprouted, and cooked organic brown rice (If you have a hard time with sprouted rice, use 1 cup cauliflower “rice”)
- ½ tsp smoked paprika
- ¾ tsp sea salt
- 1 ½ tsp Trader Joe’s 21 Seasoning Salute
- 2 tbsp lard or grass-fed butter
- In a medium-sized skillet over medium heat, melt the lard or butter.
- Add kale and garlic and cook until kale is wilted.
- Add cooked sausage or ham and rice and stir to incorporate.
- Mix in spices and cook until warmed through.
For dinner: Serve with steamed veggies and some sauerkraut.
For breakfast: Serve with eggs and some sauerkraut.