When you start a new job, there are few thoughts that might go through your head…
- Did I already meet this person? I think I did. No, wait, I totally didn’t. I’m still unsure. Should I just introduce myself anyway? Shoot, now they’re walking away…
- How do you work a copier again?
- Why. am. I. so. hungry. ?
- (receive an email from John)… John? Wait, who’s John again?
- Why isn’t it lunchtime already?
- Seriously? No one uses a reusable mug? I wonder how many paper cups this office goes through daily…
- Would it be totally weird if I pulled out my green smoothie mason jar right now? Maybe I should just do it anyway?
Ah, the joys of starting a new job.
My favorite part of being in a new job is trying to figure out the office culture, especially when it comes to food. I’m not gonna lie here, I’ve always been the office weirdo when it comes to food. It usually doesn’t take long for me to bring a green smoothie to a meeting or pull out a giant container of zucchini spaghetti at lunch and forever be branded “the healthy one.” Sometimes this is a term of endearment. And sometimes it’s just plain not.
My strategy for surviving the week I started my new job included having lots of healthy foods prepped and ready for dinner so I wouldn’t be temped by any unhealthy (but probably way more convenient) options. My meal options for the week included Coconut Crusted Salmon alongside these amazing braised mushroom greens.
And for dessert? Why, this spring detox green smoothie of course. Just because I’m weird like that.
These greens come together quickly and easily, making them the perfect healthy side dish for any dinner. I love all the various ways you can dress them up and create multiple options. Leave out the mushrooms. Add in some leeks. Omit the bell peppers. Substitute bok choy. There are a ton of great variations based on what you need to use up from your fridge!
These also store well and keep in the fridge for a few days so don’t be afraid to make a giant batch and incorporate them into meals throughout the week or save the leftovers for office lunches. (Who’s the healthy one now?!)
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 bunches of leafy greens (kale, chard, collard greens, beet greens, or a mix), de-stemmed (if desired) and chopped
- ¼ cup vegetable broth or stock
- 1 medium bell pepper, sliced
- 1 cup button mushrooms, sliced
- Freshly-ground black pepper and sea salt to taste
- Add the oil to a large pan over medium heat. Add the onions and garlic and saute until fragrant, about 3 - 5 minutes.
- Add the greens, stock, bell pepper, and mushrooms. If the greens won't fit in the pan at once add a few handfuls at a time. Stir them frequently and add more greens as the batch cooks down.
- Let everything cook, stirring occasionally, for about 20 minutes until the greens are soft and tender. Remove from heat, add salt and pepper to taste and serve.
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