I recently received a gift from my husband Jonathan. Granted I was standing right next to him when he picked it up, walked over to the register and bought it, but it was still a gift, and evidently one he knew that I’d enjoy. What is it? Gwyneth Paltrow & Julia Turshen’s new cookbook, “It’s all good”.
I’ll admit it, I’m a little bit of a cookbook snob… I’m not one of those people that can buy any old cookbook with a pretty cover and catchy name, when I buy a cookbook, I like to take my time. I flick through it, sizing up the recipes, are they too weird for me? Too fussy? Too many strange ingredients that will send me to the moon and back before I can even start on dinner? Are they relatively healthy? But this time, something great happened… Jonathan dealt with all the hard stuff, and pleasantly enough, I loved the cookbook! Does he know me well, or what?!
Now I know that many people seem to be Gwyneth haters right now, but I’ve got to hand it to her, this is one great cookbook. In fact I don’t remember being so excited by a cookbook since I first picked up my copy of Ottolenghi’s Plenty & Jerusalem. For the majority of us, we’d prefer to eat clean and be on the healthier side, but often that means needing to sacrifice many of the things we love most. This cookbook does the homework for us and teaches us how to keep eating those things that we love, just in a healthier way. Girl, I’ve got your back.
I got this recipe from “It’s All Good”, it’s a great way to use up your leftover quinoa, and even worth making a new batch of quinoa for. Filling, delicious and of course good for me, this is definitely a contender for a staple in my kitchen.
You will need
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely minced
- 2 large leaves of kale, finely cut into ribbons
- 1/2 cup cooked quinoa
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 fried egg
- 1 scallion, very finely sliced
- Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, about 1 minute.
- Add the kale and cook, stirring once in a while until the kale is wilted, about 3 minutes.
- Add in the quinoa and stir until warmed through, about another 2-3 minutes.
- Season with salt and pepper.
- Place the quinoa and kale mixture in a shallow bowl or plate, top with the fried egg, and sprinkle with scallion.
- Add a final grind of black pepper.