Beans and greens is one of my favorite “I once knew the actual recipe and now I just vibe” dishes. Sauté some garlic, add a can of beans (cannellini here, but chickpeas are also tasty here). Add some blanched greens, crushed red pepper, salt to taste. Boom. Dinner.
Tonight, the greens were all from yesterday: rainbow chard, spinach, red Russian kale, and beet greens. I also went ahead and added the beet itself. Not pictured are the peas that I blanched and iced, and then ate half of instead of freezing.
One of the reasons I really wanted my own veggie garden was for making fresh food like this, but that really is a fringe benefit. Obviously it’s so I can post about it and all the food I make on social media muhahaha.
Seriously , though, I picked up gardening in part to somehow re-connect with my dad after he died. I have such good memories of us in the garden when I was growing up. In a way, it’s doing that “healing the inner child” thing. Not sure what the end game is there. But the smell of tomato leaves and hose water is definitely ticking something in my soul.
It’s also a way to force myself to be outside and do something non-electronic. So I can come back inside and brag on with my telephone.