Monday, October 27, 2014

Sweet Potato, Kale and White Beans - Supper Simplified!



It's kind of odd to start a post with this, but here you have it....STRESS!
My life has had it's fair share lately. And I haven't handled it as gracefully as I might like. 
I might even have to attribute my 4.5# weight lost in the last 2 weeks to stress. I'm not suggesting this is a great way to lose weight. {I've actually been going to Weight Watchers for a few months and it's been working for me! 12.5# down and yep, all my jeans but one look like mom's jean on me now....lovely.}
With some life and work craziness in the last month, you be more likely to see me over-indulging in eats and drinks and under-indulging in the good stuff like yoga, exercise, and getting plenty of zzzzz's.
So, let's just say that counting points has not been my forte in the last few weeks.

I'm trying to get back to healthy eats and recipes that feel simple and nourishing. This is one that I had on my Pinterest page for a while and it certainly hit the spot for dinner the other night. Thank you to the Kitchn {one of my favs} for sharing it.
Pretty sure this will be a go-to through the holidays. 
I told my husband Jay that I realized I've got to get back to basics to manage my stress. Eating good stuff, sleeping enough, and exercising.
Then there's the serenity prayer. Saving my ass lately. Maybe you could use it today too:

God grant me the serenity to accept the things I cannot change;
courage to change the things I can; and wisdom to know the difference.



Sweet Potato, Kale and White Beans
Serves 4

straight from the good folks at the Kitchn

4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper


Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.
In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.
To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

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