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
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
- Heat olive oil in pan on medium heat
- Add red pepper flakes and garlic and heat until fragrant
- Add leaves to pan and cook until wilted
- Remove from heat
- Serve alongside your favorite dishes
Nutrition (per serving)
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.