It’s been quite a week, very busy. My sister graduated, hubby and I finally had a date night (first one since baby girl!), lots of stuff was going on for hubs at work, and trying to figure out what happened with my car. I was hit in the parking lot of my favorite Caribou Coffee… and of course the other party’s insurance has been a total pain to work with.

That being said I didn’t get much food made last week, although we did have enough to make it through the week. I must have done a terrible job planning what I needed from the grocery store since we had so much stuff left over, but that was perfect for this. I was trying to throw together a hodge-podge of stuff left in the fridge, which included this, quinoa, a chicken breast, and broccoli! YUM!

We had a whole container of baby kale and some spinach left so I threw those together in a pan with some olive oil, red pepper flakes, and minced garlic. Let the leaves wilt and it was perfect.

We’ve had a lot of problems finding food that agrees with baby girl, unfortunately my favorite Indian foods are out for now, so this seemed to be a hit. It only takes a few minutes to throw together and would be a great side dish to a piece of fish, chicken breast, or veggie burger.

Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 2 servings

Ingredients

1 bunch of kale (or one 5 oz container of baby kale)
2 cups baby spinach
1 tbsp olive oil
1 tsp red pepper flakes
1 1/2 tsp minced garlic

Directions

1. Heat olive oil in pan on medium heat
2. Add red pepper flakes and garlic and heat until fragrant
3. Add leaves to pan and cook until wilted
4. Remove from heat
5. Serve alongside your favorite dishes

Nutrition (per serving)

Calories: 81
Protein: 2.2 g
Fat: 7.5 g
Carbs: 3.5 g
Fiber: 1.4 g
Sugar: .2 g

Let me know what you think. Substitute with your other favorite greens, mustard greens, arugula, etc.

-Cassie 🙂