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!Print
To make this a full dinner, we’d serve with a side salad and corn tortillas or bread. Note that the sweet potatoes result in a soft (not crispy fried) texture.
- 12-inch skillet, cast iron if possible
- 2 pounds sweet potatoes
- 3 cloves garlic
- 1 bunch chard
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- Fresh ground pepper
- 4 ounces feta cheese crumbles
- 4 eggs
- Wash the sweet potatoes, and peel 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 dried oregano, 1 teaspoon dried basil, 1/2 teaspoon kosher salt, and fresh ground pepper. Sauté for 7-8 minutes, stirring frequently, until the sweet potatoes are tender but not crispy (make sure to stir enough that the potatoes do not stick to the bottom of the skillet). Add the chard and sauté for another minute.
- Stir in 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.
Inspired by Edible Perspective