Real Recipe: Sautéed Kale with White Beans

First day of my “detox” week. What does that mean exactly? Well, for approximately one week I am going to attempt to eat a diet free from animal products (dairy, eggs, meat), wheat, and added sugar. An no processed food (or very minimal!).

Last night, being I knew this, we had pasta with meatballs for dinner, and went out to Ben and Jerry’s for ice cream. Splurge! It was delicious :) (And yes, I’m already planning what I’m eating when this week is over…frozen deep dish pizza from Chicago – ha!).

Here’s how the first day went:

Breakfast – green “juice” and a banana

Snack: trail mix (nuts and raisins only)

Lunch: quinoa with avocado, black beans, and baby tomatoes

Snack: peach and baby carrots

Dinner: sautéed kale with white beans over jasmine rice

The green juice is really just this green powder mixed in water. It’s all-natural, full of nutrients from whole grains, fruits, and vegetables. It also has probiotics, digestive enzymes, fiber, and antioxidants. You know, basically everything your body needs but you’re probably not always giving it. I bought it at Whole Foods, and it’s also made by a local company, which makes me feel even better about buying the product. I’m still in the early few days of trying the product, so I’ll report more back once I test it out for longer! Here’s the website if you’d like to see for yourself: http://www.mygreenenergysite.net

Anyway, where was I? Oh yes, the “detox”. Most of the day I felt pretty great. A bit hungrier than usual, but nothing I can’t handle. Besides, I’ve decided a little hunger can be good if you know it’s a temporary state. I’m no longer in the place of my life where I am purposely eating less because I am struggling with an eating disorder. I’m ok being a tiny bit hungry and know I’m not going to binge on whatever item I am restricting myself from consuming. I’m just here for a week. And you truly are more grateful for all the food you eat when you eat. Period.

So before I made dinner tonight I picked up the bf some chicken noodle soup from Panera (he is fighting off a bad cold!). It was hard to resist ripping off a piece of that delicious sourdough baguette and dipping into the soup. However, I restrained myself :)

I for dinner made sautéed kale and white beans over jasmine rice. It actually turned out better than I thought it would! I wasn’t sure how the first vegan/wheat-free dinner would go, but it was a nice light, refreshing, and good textured dish. I wanted to make kale and white bean soup, but didn’t have all the ingredients. This turned out to be a good alternative!

I’m also going to attempt to make chickpea curry (the bf hates curry, but being he’s gone most nights this week, I’m taking full advantage!) and veggie burgers this week. Until then, here’s the recipe for the kale and beans. It’s adapted from one of Emeril’s recipes, so you know it’s good :)

Sautéed Kale and White Beans

Ingredients:

2 TBSP olive oil

1 bunch kale, trimmed and chopped crosswise into 1 inch strips

2 cloves garlic, roughly chopped

1 small red onion, sliced thinly

1/2 lemon, juiced

1 can white northern or cannelloni beans, drained

1 bay leaf

1/2 tsp crushed red pepper

salt and pepper to taste

Directions:

Heat oil in large saucepan.

Add garlic, bay leaf, and red pepper. Saute for about 30 seconds, or until garlic is fragrant.

Add in kale and red onion. Season with salt and pepper. Squeeze lemon over and mix to combine.

Fold in beans, continuing to stir.

Put lid on and sauté on low until kale is wilted and cooked through, about 10 minutes.

Serve alone or on top of favorite rice (I used Jasmine)

Enjoy!

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Recipe adapted from http://recipes.howstuffworks.com/emerils-sauteed-tuscan-kale-recipe.htm 

See you tomorrow for day 2 of detox week! :)

Sautéed Kale with White Beans
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A healthy, light dish that can be served as a side or over rice for a main course.
Ingredients
  • 2 TBSP olive oil
  • 1 bunch kale, trimmed and chopped crosswise into 1 inch strips
  • 2 cloves garlic, roughly chopped
  • 1 small red onion, sliced thinly
  • ½ lemon, juiced
  • 1 can white northern or cannelloni beans, drained
  • 1 bay leaf
  • ½ tsp crushed red pepper
  • salt and pepper to taste
Instructions
  1. Heat oil in large saucepan.
  2. Add garlic, bay leaf, and red pepper. Saute for about 30 seconds, or until garlic is fragrant.
  3. Add in kale and red onion. Season with salt and pepper. Squeeze lemon over and mix to combine.
  4. Fold in beans, continuing to stir.
  5. Put lid on and sauté on low until kale is wilted and cooked through, about 10 minutes.
  6. Serve alone or on top of favorite rice.

Trackbacks

  1. […] Breakfast – Oatmeal with chopped walnuts, slivered almonds, and pepitas (pumpkin seeds) and currants (didn’t have any almond milk in the house, otherwise I would have poured some over!) and “green” juice (Details here: http://eatcleanwithkate.com/sauteed-kale-with-white-beans) […]

  2. […] Lunch – Leftover sautéed kale and white beans with rice (from Day 1) http://eatcleanwithkate.com/sauteed-kale-with-white-beans/ […]

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