This is a little detox from all of the sugar in that birthday cake. It's easy to make, keeps for a long time, and travels well--the perfect office lunch. So there have been a couple of bean and kale recipes because, well, that's what I've been craving, but I'll be sure to mix that up soon enough.
This is great on its own or served over some brown rice (what I did). Cook a vat of brown rice when you have time and freeze it in sheets in large ziploc bags. You can break off pieces of it whenever you want, ready with just a quick spin in the microwave.
I could top absolutely everything with feta (ask my friends), so to give it a break, I went with the healthier "yogurt cheese" formed by straining yogurt (preferably Greek) through multiple layers of cheese cloth or a clean dish towel. I would cut the cheesecloth slightly larger than I did below so that you can really squeeze out the excess moisture. It's delicious, adds a bit of tang, and is good for you! Hooray!
Mayocoba and kale salad with yogurt cheese
Something different: I'm not putting any amounts in. It's all up to you! You can't mess this up.
onion
garlic
cooked beans (of your choice)
kale
salt and pepper
greek yogurt (go for at least 2%, if not full fat)
To prepare the yogurt cheese: Scoop desired amount of yogurt into a cheesecloth folded onto itself a few times. "Wring" the yogurt through the cheesecloth and discard any liquid. Suspend the cheesecloth over a jar or bowl in the fridge and allow to sit overnight.
To prepare the salad: Sauté the garlic and onion until the onion is translucent. Add the beans to get them nice and hot. Top with the chopped kale and cook until just wilted. Add salt and pepper to taste and give it all a stir.
Serve over brown rice topped with yogurt cheese.
looks delicious!
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