Baby Kale and Spinach with a Roasted Chicken Breast or...

When someone says "greens," I guess I usually think of turnip or collard greens.  Southern parents, I guess.   And while I like those on a  cold day with a big pan of crispy cornbread, that big mess of greens isn't my style all the time.  Give me a sauté pan full of teensy baby spinach just barely heated or even cooked way down with garlic as a base for fish.  Lately I've been adding kale to that mix and having that for lunch. (January, you know.)  A few grape tomatoes and a pinch of crushed red pepper and I'm that happy.  For the solo cook, both baby spinach and baby kale come in those not-so-green (tell me if  you know how to recycle them other than at Whole Foods) plastic boxes.  They keep a long time in your frig, which is useful for anyone who doesn't cook two pounds of vegetables every day.

Here's full-grown kale.  Chop it and saute it if you can't find baby kale.

 This tasty side is lovely by itself for a healthy lunch, with scrambled eggs for a hearty breakfast sans toast, or right next to your roasted chicken breast for supper. Any of these meals also keeps you on the South Beach Diet, by the way.  A nice side of brown rice keeps you vegan and more full, if that is your goal.

Easy roasted chicken breast below:

Drizzle (use your fingers to spread evenly) with olive oil and sprinkle with a good dose of salt and pepper.  Roast in 350 oven for 45 minutes or until instant-read thermometer registers 165 degrees Fahrenheit.  

 
Try this:

Baby Kale and Spinach with Onions and Tomatoes

1. In a medium skillet or sauté pan, pour in about a tablespoon of olive oil.  (No need for extra virgin.)  Heat over medium heat with a pinch of crushed red pepper and kosher salt. 
2. Add 4-5 very thin slices of red onion, torn or cut if they're large. Cook, stirring, for one minute.
3. Drop in 4 cups or so spinach and kale.  Let cook down as much as you like; watch it carefully.  Stir.   Some people like greens barely cooked; some like them well done.  Suit yourself.
4. When almost done to your liking, toss in about 6 sliced cherry or grape tomatoes.  
5. Heat through and serve hot or at room temperature.  (You can add a splash of apple cider vinegar if you like.)

Have fun cooking and taking care of yourself,
Alyce