Our theme for the week is comfort food, and here’s an idea for when you’re short on time – and budget. It’s relatively quick and uber healthy, made up of two powerhouse superfoods: sweet potatoes and greens. Alex and I have made this a few times for a quick and easy weeknight meal — tonight with both of us in the kitchen we had the meal on the table, cooking mess fully cleaned, and groceries put away in 30 minutes. (Granted, he is a speedy cook and I was a focused cleaning machine behind him as he worked, but still!)
How do you find balance in a busy week? As working professionals, we’re hard-pressed to find time to cook during the week, so we spend most of our time cooking on the weekends and eat leftovers during the week. But if we have a few moments to spare, sometimes we’ll spring for quick meals like these with limited ingredients and packed with nutritional punch.
We also help ourselves honor a key concept: boundaries. Work / life balance doesn’t just happen, it takes discipline, the ability to prioritize, and the ability to say No to the non-essential and Yes to life-honoring practices (like eating healthy food). Starting out in the working world, I never would have guessed how difficult this would be, and that I could only rely on one person to set these boundaries: myself. On that topic, here’s a great post on Saying No from The Yellow Table, and an article we wrote on Slowing Down. It’s taken a while, but we’ve become committed to setting boundaries so that we can say Yes to nutritious, life-sustaining food, though it comes with saying No others.
Hopefully this meal is simple enough to minimize the No’s and maximize the Yes’s!
- 2 pounds sweet potatoes
- 3 cloves garlic
- 1 bunch chard
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon kosher salt
- Fresh ground pepper
- 4 eggs
- 4 ounces feta cheese crumbles
- 12-inch skillet, cast iron if possible
- Wash the sweet potatoes, and remove the peels from 3 cloves of garlic. In a food processor, shred the potatoes (with the skins on) and the garlic. Wash the chard, then cut it into thin strips (chiffonade).
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sweet potatoes, 1 teaspoon oregano, 1 teaspoon basil, ½ teaspoon kosher salt, and fresh ground pepper. Saute for 7-8 minutes, stirring frequently, until the sweet potatoes are tender but not crispy; be sure to stir enough that the potatoes do not stick to the bottom of the skillet. Add the chard and saute for another minute.
- Stir in about half of the feta cheese. Then crack 4 eggs into the skillet and sprinkle the top with the remaining feta crumbles. Broil on high for 4 to 6 minutes until the egg whites are solid. Serve immediately.