Learn how to use what you already have in your refrigerator. Try this easy sauteed kale recipe and put those leftovers to good use. Making a tasty meal with odds and ends really can be done.
Food is expensive these days and with food shortages I only expect prices to go up from here. Making food stretch can be a challenge especially when you may never had to before. This recipe takes the stress out of figuring out what is for dinner when money is limited.
If on the other hand, you do not have any leftovers in your refrigerator, then you can look to your garden. Summer and fall are typically when the vegetable garden is producing well. Have you got peppers and tomatoes ready to be harvested? Why not use some of your bounty in this wonderfully simple sauteed kale recipe?
It doesn’t matter whether you have a pepper and tomato from your vegetable garden, or you buy them at your local farmers market, or you have little bits of this and that in your refrigerator. Making this easy dinner recipe is a creative way to put a healthy inexpensive meal on the table.
In this sauteed kale recipe, I have actually used frozen kale. I had it leftover from another recipe I made. It is a perfect use of kale. I have included a mix of other veggies too. It not only gives color to the overall dish but it also lightens up the kale for those who may not be so excited about it.
I have added chopped peppers and a chopped tomato to add a bit of sweetness. Both the peppers and tomato were fresh produce that had to be used up soon. This is the perfect dish for that. Adding leftover cooked spaghetti squash is a great way to increase the veggies and use leftovers. It is like killing two birds with one stone as they say.
This meal can be as versatile as you want it to be. Being creative with mixing and matching what you have on hand offers the most flexibility. You may not have the exact amounts and that is okay. I think the kale and spaghetti squash should be equal amounts with less pepper, onion and tomato. Your amounts may vary from these measurements. The amounts given are more as a guide or spring board to your own creations.
EASY SAUTEED KALE RECIPE WITH VEGETABLE MEDLEY
This recipe uses up what you already have in your refrigerator. This could be fresh produce or leftovers or a combination thereof.
- 1 cup kale, fresh or frozen
- 1 cup spaghetti squash, cooked
- 1/2 cup pepper, sweet, chopped OR 3/4 of fresh pepper hot pepper can be used if you prefer.
- 1/4 cup onion, chopped
- 1 small tomato, chopped
In a large skillet, melt 1 tablespoon coconut or avocado oil over medium-low heat.
Add chopped onion and peppers stirring until onions are translucent, about 2-3 minutes.
Add kale (if using frozen) and stir to combine. Cook 4 minutes over low-medium heat.
If using leftover kale or if using fresh baby kale, add it here. Add spaghetti squash, and tomato to the large skillet and stir to combine. Heat over low-medium heat until just heated through.
Other combinations for using up leftovers:
Kale/sweet potato/ground beef
Kale/spinach/sweet potato/ground beef
Kale/taco meat/Parmesan cheese/diced tomato/onion
For more easy meals recipes check out my latest release: New Beginnings Weight Loss Guide