Far too often, the day is long and fast-paced, I don’t get to sit for an actual meal. It’s an awful habit I’ve been trying to break since I’m too familiar with the afternoon crash. And that’s not good for anyone. Here is the issue: When I finally notice how hungry I am, it’s too late. I’d rather not reach for bad foods that are quick but won’t make me feel better; so I just skip altogether.
Over the past few months, I’ve made more of an effort to put my needs first, even if it means dropping by home for lunch. Recently, my love for kale has taken on a whole new form. While I don’t particularly like it on its own, I do enjoy it sautéed with a host of other delicious ingredients.
A quick disclaimer: I am not really a cook. I love to cook, but I base everything off of flavor, not recipes. From time to time, I will pull out a recipe, but most of the time, it’s just what I like. That said, here’s a rough recipe of my recent favorite way to eat kale.
What you will need:
Eggs (I used egg whites, but you can use the entire egg.)
First, wash and chop your kale coarsely.
Heat a medium-sized skilled with olive oil.
While the oil is heating, chop the onions. (I always wait to the very last minute to chop and sauté my onions because I get too teary with fresh onions!)
After your onions have browned a bit, sauté you kale. It only takes a few minutes to get a good consistency.
When the kale is finished sautéing, place it in a bowl, and top it with a handful of pea shoots. I love how the combination of pea shoots, kale, and onions, makes this meal savory and sweet.
Next, fry an egg or two. I am one of those people that believes an egg makes everything better. It truly made this quick lunch feel like a meal.
For good measure, I topped it with cheese, but you really don’t need to. It’s that flavor thing for me. I felt it needed more rounding out, but honestly, it would have been perfect without.
With Oak’s help, I ate this lunch in one minute flat. It was filling, it was savory, it was sweet, and it was absolutely divine. In addition, the entire recipe was made up of items I purchased at our local farmers market!