fall sauté

I’ve been eating this all week.

Or maybe every meal of every day of this week would be more accurate. Any way these ingredients come together—whether as a raw salad, a veggie-egg scramble, or a warm sauté served on a bed of quinoa—they make for a comforting, filling, and most importantly, healthy meal.

Let me explain to you how this goes: I chopped up a big bunch of kale with some onion, sweet peppers and carrots, and kept it in a bowl in the fridge. For breakfast I’d make an egg scramble with the veggies and beans, and top it with salsa. For lunch I’d have a big hearty kale salad with either more beans or shredded chicken, drenched in this lemon-tahini dressing. And for dinner I’d sauté the mixture in chicken broth with garlic, sliced apple and white beans, served on a bed of quinoa or brown rice and drizzled with more tahini sauce.

A pretty versatile meal, huh? The combination of textures and flavors makes it deliciously satisfying, and the protein and fiber make it filling. And I don’t think anything makes me feel healthier than eating a big bowl of kale. It’s a win-win-win-win.

All this was inspired by a salad my sister Tara made this summer with kale from mom’s garden…. the very moment I fell in love with kale. I knew I had liked it cooked, in soups and such, but I’d never tried it raw! I imagined it being tough and more bitter or pungent than other greens—which is exactly what I love about it. No it wasn’t my typical spring mix salad, but it was earthy and hearty and filling. Tara’s salad was pretty basic if I remember: a mixture of chopped kale, peppers, white beans, maybe onions, olive oil and lemon juice and a crank of black peppercorns.

So I found myself at the market with a big bunch of kale, remembering and wanting to recreate this delicious salad. And then it got cold….. therefore this warm sauté was born, accompanied by a mixture of brown rice and quinoa and a lemon-tahini dressing I’d been wanting to try.

So. Here I am today, just home from the market where I stocked up on more kale, and still enjoying every bite of this healthy, hearty meal in its various forms.

That is the story of my week.

for the sauté: Continue reading