April 7, 2014

Cooking with Gwyneth

 
Me and Gwyneth Paltrow are total BFFs. Okay, not really at all, but I did technically have her over for dinner the other night. This recipe is from her blog, which I had never heard of until I started my elimination diet. Apparently good ol' Gwynnie likes to eat clean and the majority of her recipes are Standard Elimination Diet (SED) friendly.
 
This recipe is one that I will keep in our rotation long after this diet is over. It's incredibly easy, delicious, filling and even the 3 year old likes it. Well, he picks out the kale, but I'll take what I can get. Alex wraps this up in corn tortillas, and I just eat it plain. We both like to top it with diced avocado, but I imagine it would also taste good with some sour cream or tomatoes. I recommend doubling the recipe so that you have more than enough for lunch the next day.
 
Sweet Potato, Black Bean and Kale Skillet
adapted from Goop

Ingredients:
2 sweet potatoes, peeled (I like to leave the peel on)
1 can black beans
2 hearty handfuls kale, torn into bite-size pieces
1 lime
olive oil
pinch of sumac (I omitted)
pinch of cumin
sea salt
freshly ground pepper

Instructions:
Dice the sweet potatoes into small/medium chunks.

Place large saut√© pan over medium high heat and drizzle with olive oil. Add sweet potatoes, sumac(if using) and cumin to pan and cook for a minute until they begin to brown, stirring throughout to coat. Cover after a minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up.

Add black beans. Stir to mix. Add kale, season with salt and pepper, mix and cover. Let cook for 2-3 minutes, uncover and stir. (It will most likely be a bit too dry at this point, so drizzle over more olive oil.) Cook for another minute or so until kale is cooked to your liking. Squeeze the lime juice over top and toss gently to coat.

Serve with diced avocado, warm tortillas or any other topping you desire.

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