Veg Heavy Recovery Meals to Avoid Burnout

Prepare the Greens:

• Pull the spring greens off the stem.
• Roll the greens and cut them into bite-sized pieces, being careful with your hands.
• Place the cut greens in a large pot.
• Rinse and clean the greens thoroughly.
• Drain the greens.

Blanch the Greens:

• Boil water in a kettle or pot.
• Pour the boiling water over the greens in the pot and let them soak.
• Once the greens have softened, squeeze out the excess water and set aside.

Prepare the Beans and Onions:

• Dice the onion and set aside.
• Strain and rinse the white beans.

Cook the Beans and Onions:

• Choose a large pot or cast iron skillet.
• Heat the pot over medium-high heat.
• Add a little olive oil to coat the pan.
• Add the diced onion and cook until softened.
• Add the drained white beans, tomato paste, smoked paprika, salt, and black pepper.
• Add some of the diced Roma tomatoes on top.
• Stir to combine and cook off the tomato paste, allowing the mixture to brown slightly.
• Deglaze the pan with about 1/2 cup of water, scraping up any browned bits from the bottom.
• Lower the heat and simmer for a few minutes.
• Taste and adjust seasoning if needed.
• Turn off the heat and set aside.

Sauté the Greens:

• Crank the heat back on and add the remaining diced tomatoes and minced garlic to the pot.
• Add a little more olive oil.
• Add the cooked beans and onions.
• Stir to incorporate the flavor from the beans
• Season with a little more salt and black pepper.
• Add the blanched spring greens to the pot.
• Sauté the greens for a few minutes, stirring occasionally.
• Add about 1/4 cup of water to create some steam.
• Add the bag of baby spinach.
• Cover the pot and let the spinach steam for a minute or two, until wilted.
• Slowly start to stir the greens and spinach together.
• Cook for another 2 minutes.

Serve:

• Serve the sautéed greens and beans immediately.
• Enjoy as a healthy and flavorful meal.