I’ve been in a bit of a lazy mode this week. It’s really easy for me to get like this and sometimes I have to sort of force myself out of my lazy hermit-like shell. Let me explain. Most days, I work from home. Most of my work with my mom’s company is doable with my tush plopped right on the couch. And to make matters worse, the two classes I’m taking this summer are online. This week I’m on a tight deadline with some huge projects due early next week, so let’s just say I’ve had a lot of computer-to-face and tush-on-couch time, and no reason at all to leave the house. So much so, that I’ve found it quite comfy to lounge around in pajamas, nosh on microwaved leftovers instead of cook, watch reruns of my favorite shows Law and Order and CSI and dabble in some arts and crafts while I’m not working. I also downloaded a few new books on my Nook last week that have been soaking up my attention pool-side during the sunny afternoons. In other words, I haven’t left the house all week.Shameful. Pathetic. But sort of glorious too. But when you have a pool-side like this… (With weather to match) ;)
And entertainment like this…
What reasons do I even have to leave the house? ;)
It reminds me of having a really bad case of the flu and a legitimate excuse to lounge around in pj’s or a bikini literally all day long. Before you get jealous of my life, I will add that it’s been kind of lonely. I think I’ll go grocery shopping tomorrow, then maybe my mom’s for dinner, then maybe a yoga class. Five days of not leaving the house to some people is complete and utter craziness, but for me it’s been a little bit of lazy vacation.
Since I’ve been in lazy mode lately, things haven’t been too exciting in the kitchen. But I did whip up a huge batch of beans and greens, as my mother call them, to get me through the week. Before I left for my weekend getaway last weekend I filled up 2 gallon baggies with chopped kale, that I had bought from the Farmer’s Market on sale, and tossed them into the freezer. That way, when I returned from my trip on Monday the kale was still nice and fresh. I pulled it out of the freezer about an hour before cooking and let it thaw.
These greens are so yummy that I have been having them with almost every meal. They are a perfect way to make sure you are getting nutritious greens in your diet when you’re just too dang lazy to make a salad. Trust me, I know what that’s like! Before you think I’m a complete and utter couch potato slack-ass, my feet have been hitting the pavement on a regular basis. Every night, around 7 pm right when the sun is low in the sky, I head out for a nice run around the neighborhood. I’m lovin’ my new running shoes and the more I stick to this new habit the easier it’s becoming for me, as far as adjusting to the whole treadmill-to-pavement transition. In a way I miss my gym, but I’m also glad I’m getting a breath of fresh air and some exercise out with Mother Nature.
Beans and Greens
Prep Time: 15 min
Cook Time: 25 min
Keywords: saute side vegetarian vegan sugar-free soy-free low-carb gluten-free low-fat
- 3 large bunches of kale, chopped
- 1 lg. leek
- 1 jalepeno
- 1 can organic kidney beans
- 3 med. tomatoes, chopped (or 1 can, drained)
- 5 cloves garlic, chopped
- 1 1/2 tbs. extra virgin olive oil
- 1 tsp. red chili sesame oil
- 3 tbs. balsamic vinegar
- salt and pepper to taste
Wash, chop and prep the kale. If stored in the freezer, remove about an hour before cooking.
Cut leek in half length-wise. Wash carefully to remove sand and slice horizontally into 1/4″ thick slices.
Chop up garlic and jalepenos. Saute leeks, garlic and jalepenos in olive oil in large dutch oven pan on med/high heat.
Add tomatoes, beans and 1/2 of the kale. Add 1/4 cup of water, balsamic vinegar and sesame oil, and cover with lid, allowing to simmer.
After 5 minutes, add remaining kale and spices. Stir to incorporate and replace lid, cooking for another 15 minutes.
The kale is done when all the leaves have slightly darkened in color and the flavors are incorporated. If you like a nice vinegar bite to your greens you can drizzle a little apple cider vinegar over top before serving.