I don’t think I utilize frozen vegetables enough. Too often, I forget about their ease and versatility. I know that eating fresh produce means getting the most nutrients, but frozen ain’t a bad alternative. And, frozen vegetables are likely to be cheaper and obviously won’t go bad for a very long time unlike fresh produce. For the end of the week when our produce drawer is looking sad, it’s great to have a few different bags of frozen veggies available to whip up a quick, healthy meal.
In this case, I used a bag of frozen chopped kale. I really like the rough texture and high nutritional value of kale. It’s a “super food” that has recently shot to stardom after being mostly used as a sandwich tray garnish not too long ago. But, sometimes buying an entire bunch of kale at the supermarket feels very intimidating… what if I don’t want to eat kale for every meal this week? The bagged frozen option allows you to use a bit at a time without wasting food and, not to mention, is super convenient for smoothies if you’re a smoothie lover!
Late work nights + tired me and hubby + can’t do take out AGAIN, means frozen kale and a protein source over a 5 minute box of couscous. For my busy people out there that still want to eat quality and nutritional food, this one is for you!
1 Tbsp olive oil
1 can white beans (cannellini), mostly drained
1/2 bag frozen chopped kale
handful grape tomatoes, halved
1 clove garlic, chopped
1/2 Tbsp Italian seasoning
1 tsp crushed red pepper flakes
1 tsp dried rosemary
1 cup cooked couscous to serve (optional)
Add olive oil to large skillet and place over medium high heat. Add 1/2 bag frozen chopped kale and cover for 2-3 minutes, lifting the lid to stir occasionally. Once the kale is mostly defrosted, add the garlic, beans, and herbs, and let simmer for another 2-3 minutes. Lastly, add the grape tomatoes and cook for another minute on low, covered. Optional: serve over couscous