Greens with Garlic Infused Olive Oil

Here's the deal: while I LOVE me some salad, as the weather starts to cool, the idea of crunching on raw lettuce just does not sound appealing. At all. Do you feel me?

Even though I'm not eating as much salad, I make sure to still get my green on (since eating greens is one of the best ways to gain energy) - sneaking spinach in smoothies, stirring kale into soups, and (most often) making simple sautéed greens. 

I'm hesitant to call this a "recipe" because it is so easy, but I want to show you guys just how quick and simple it can be to whip up something that is both healthy AND delicious. The garlic infused olive oil is really what makes this dish. It sounds fancy, but don't worry, it's not, and it truly transforms plain ol' greens into something much more flavorful and satisfying. 

You can (and probably should) make the olive oil in advance - the flavors intensify the longer it sits, although it never lasts more than a few days for me. 

Greens with Garlic Infused Olive Oil

Ingredients:

- 1 head garlic

- 1 cup extra virgin olive oil

- 1 package pre-washed greens of choice, or 1 bunch of greens washed and chopped (baby spinach, kale, bok choy, collard greens, mustard greens, etc!)

- generous pinch of sea salt

- optional toppings: red pepper flakes, fresh black pepper, gomasio (sesame seed sprinkle), squeeze of lemon

Instructions

1. Make your infused olive oil: Smash and peel cloves of garlic. Place garlic in a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, about 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature. [see original recipe + video here!]

2. Get your green on! Add 1-2 tbsp of the infused olive oil to a pan over medium heat. Once garlic begins to brown, sprinkle generously with sea salt and add the greens. Cover and cook until greens are wilted, but still vibrant in color (timing will depend on which greens you choose). 

3. Serve and enjoy immediately! I've included some optional toppings above, but feel free to experiment with your favorite spices and flavors. 

Honestly, I'll eat this whole recipe myself (what can I say, I need LOTS of energy to teach and coach all day long!!). My current go-to is to serve these greens with tempeh, roasted sweet potato or squash, and sauerkraut. YUM!


What is your favorite way to get your greens in during the cooler months? Let me know in the comments below!.

Things I'm Loving Lately - October 2015

As a way to share my favorites with you on a regular basis, I created the "Things I'm Loving Lately" series here on the blog. In this series I share everything from food to fitness, brands to beauty products, good reads to good listens. 

Here's what I'm currently craving and crushing on:

- Garlic!! For a while, both raw and cooked garlic made me feel awful. I would get headachy and tired after eating anything containing garlic, which was SO sad (since it's delicious, so good for you, and in so many things). I'm happy to report that I can eat garlic again! (I attribute this mostly to some diet shifts + the digestive enzymes I've been taking the past few months) I love making garlic infused olive oil: you simply chop up fresh garlic and add in to a jar with olive oil. You can use it the next day, but the longer you let it sit, the more garlic flavor the olive oil will take on. A simple way to take sautéed greens and veggies up a notch! 

- Turmeric - I've been putting this anti-inflammatory spice on everything! In my tea (yes, weird, but good), in my smoothies, and mixed with curry powder on roasted veggies (try this!!). Check out this article for more details on why turmeric is so good for you!

- Tempeh - As I've mentioned before, tempeh (TEM-PAY) is a fermented soybean cake. It's tofu's lesser-known sibling, much firmer and nuttier, and with a higher concentration of protein, fiber, and vitamins as a result of the fermentation process. Tempeh has been my go-to protein source these days - I'm loving it chopped up into salads and sautéed with a little garlic and olive oil for awesome bowl meals.

 - Yerba Mate tea - The past few weeks I've taken a break from matcha (I always recommend doing experiments with yourself!) and have switched my morning cup to Yerba Mate tea. According to some, Yerba Mate has the “strength of coffee, the health benefits of tea, and the euphoria of chocolate all in one cup!" I'm not really sure how to describe the taste, but try it for yourself and let me know how you like it in the comments below! I'm loving it and planning on sticking with it for a little while!

- Pears - I'm seriously a pear fanatic these days! Maybe its because I've gotten so many from my CSA... I'm loving them sliced and sprinkled with cinnamon, cooked down to pear butter with nutmeg and vanilla (sort of like applesauce!), and juiced with greens and ginger! Pears are a great choice 1) because they are in season this time of year and 2) they are generally lower in sugar than many tropical fruits. 

- Deep Blue Rub - I'm all about this essential oil infused lotion from doTERRA recently. I've been rubbing some on my shoulders, neck, and lower back before I go to sleep as a relaxing bedtime ritual. It's great for soothing aches and pains, relieving muscle tightness, and promoting relaxation. 


What are you loving lately?? Let me know in the comments below!