Eat Your Greens

I blame the vegetarian. I think she jinxed me.

Today was a very strange day, food-wise, and I think it was because I spent an hour talking to a vegetarian last night. All I know is that I had great intentions, and the fates were not with me.

This morning I bought some nice produce at the market, including some beautiful kale, and a packet of Korma mix from a trusted vendor. When I got home, I planned a healthy Indian meal for dinner. I got started at 4:30, with a brown basmati rice on the stove, and chicken breasts simmering in a savory sauce. I then prepared a kale and chickpea dish, successfully getting everything coordinated to be ready at the same time.

When it was done, I tasted the Chicken Korma. Awful. I had my husband taste it. He made a face. It looked like watery paste and tasted like perfume, not like the silky, vibrant korma sauce we were used to. All of that work and preparation, for nothing! It was SO frustrating. Not to mention wasting a pound and a half of chicken - it was with a heavy heart that I threw it in the compost bag.

My vegetable dish, on the other hand, turned out very well, and was great over the rice. The spices were very nice and mellow. I added some roasted sweet potato chunks to the recipe but it was very tasty as is, too. I added salt to the original recipe, and altered it to use less of the broth.

As I started on dinner #2, bacon and eggs, I put some peanut butter chocolate chip cookies in the oven. Another miss! The dough was too crumbly and the cookies did not flatten properly. Some days, it's just best to stay out of the kitchen!

Indian-Spiced Kale & Chickpeas

• 1 T. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 lb. kale, ribs removed, coarsely chopped
• 1/2 C. chicken or vegetable broth
• 1 t. ground coriander
• 1/2 t. ground cumin
• 1/4 t. garam masala
• 1/4 t. salt
• 1 15 oz. can chickpeas, rinsed
• 1 sweet potato, diced and roasted for 30 minutes with olive oil and salt and pepper (optional)

Heat oil in a Dutch oven over med heat.

Add the garlic and cook, stirring, until fragrant, about 30 seconds

Add kale and cook, tossing with 2 large spoons, until bright green, about 1 min

Add broth, coriander, cumin, garam masala and salt

Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 min

Stir in chickpeas, cover and cook until the chickpeas are heated through, 1 to 2 min

Add the sweet potato and toss to combine

A Goji in Wolf's Clothing

Have you heard of Goji berries? Also known as "Wolfberries", they have been around for a long time, grown in either China or Tibet, and are highly regarded for their numerous health benefits - such as these that I copied from some site on the internet:

• protect the liver
  
• help eyesight
  
• improve sexual function and fertility
  
• strengthen the legs
  
• boost immune function
  
• improve circulation
  
• promote longevity

I first learned of them from my very health-conscious brother-in-law Dan a few years ago, and then saw them at Leaf in Sherman Oaks, a very cool raw food restaurant that I wish we had in San Francisco. They come dried, like raisins, and are usually pretty expensive, like $15.00 for a little bag. Then, a few months ago, I found a big bag of them in Chinatown for $4.50 and it's been sitting in my cupboard ever since. They're pretty good, kind of like a cross between a vegetable and a fruit (like a dried plum), but not something I would mindlessly pop into my mouth while watching reruns of "Sex & the City".


So I was very excited when Eric posted a recipe for "Sauteed Kale with Goji" this morning. I have been thinking of ways to incorporate more dark, leafy greens into my diet (thinking about it a lot since my doctor told me to!), and also looking for something that I could make quickly after yoga, when I am feeling both virtuous and ravenous. A big, fat sandwich just doesn't cut it - afterwards I feel naughty, lethargic and bloated - and you know how easily bored I am with big monotonous salads. I've tried going the protein shake route, but swilling down a Big Gulp of chemicals only staves off my hunger for about an hour, then I need to eat real food.

After yoga class today, I ran out and bought kale and onions, dusted off my unopened package of Goji berries, and voila! Yummy, healthy, gorgeous lunch in just a few minutes. I decided to add toasted walnuts for a little extra protein (although Goji berries already have a good amount), and the flavor and crunch worked really well. I ran out of regular olive oil, so I sauteed everything in Lemon olive oil and that added a nice brightness. The kale wilted nicely, and the berries taste far better when cooked a little. Basically, it's sauteed onions, kale, Goji berries, salt, and pepper (and toasted walnuts if you wish):


I love this dish. The photo shows steam rising from the bowl as it was just out of the pan, and I was so excited to snap the picture so I could eat it. It is my new Go-to Goji lunch of choice!

P.S. if you are already a Goji berry fan, check out this UK-based blog for news and recipes.