When I’m feeling tired and don’t want to cook, my first thought is to get take-out, but I also know that take-out usually makes me feel terrible after eating it. Here’s a meal I usually make when I want something fast, nutritious, and delicious. (AND it’s especially great on a cold night!)
You’ll see that there are carrots in these photos - they are not at all necessary, I just needed to use up some carrots. The real star here is the kale, and truly the point of this dish is to be easy and require little amounts of ingredients. So let’s just stick to the greens.
I know there’s a big movement right now for “massaged” kale, but I don’t think I’ll be trying it out any time soon. I prefer being over a hot stove, not a cutting board, so here’s my version.
Cook up some wild rice and lentils in vegetable stock - they go perfectly with the greens and complete the meal both nutritionally and taste-wise.
Clean and cut up 5 cups de-stemmed kale into bite-sized pieces. Slice 3 large cloves garlic in half, so that you have 6 garlic pieces. Loosely chop 3/4 cup walnuts.
Place the kale and garlic in a pan along with a splash of veg stock, a squeeze of lemon, salt, pepper, and garlic and onion powder. Cook on low-medium heat, covered, for 5-10 minutes or until the kale starts to soften down. Stir every few minutes to keep from burning.
Toss in the walnuts and turn the pan up to high heat. Let cook until toasty and golden brown, shaking the pan every so often to keep from burning.
Serve everything together piping hot, and enjoy! This recipe makes enough for 2-3 people.