Lifestyles change. Mine sure has in the last few weeks. I’ve gone from driving over 70 miles a day to getting in the car about twice a week. Because I no longer commute, there is more time for me to do the things I enjoy most, like playing in the kitchen. I have a new “roommate” who requires meat most nights for dinner but still loves a good veggie dish. So things have changed, and I’d say for the better. I’m so happy here in Chicago with my guy, the new Mountain Goats album can’t even make me feel blue. Now, I feel like life is where I always wanted it to be.

I might have skipped over this recipe in the past because it bakes for over an hour. The prep time is quick, though, and my body was hankering for a good greens recipe. I also have a new mandolin to play with, which made slicing the potatoes and onions even quicker. Check it out. I was playing with the settings on my camera and it came out all Gerhard Richtery:

Modern art in my kitchen

This casserole is a stick-to-your-ribs, it’s-in-the-single-digits kind of dish. You could skip the cheese if you wanted and make it vegan. I indulged and justified it because I’m doing a lot more walking these days

Winter Greens and Potato Casserole

Adapted from Cooking Light
Makes 8 servings
Prep time 30 minutes
Cook time 1 hour 15 minutes

8 cups water
3 bunches kale
6-8 medium yukon gold potatoes (about 2 pounds)
Cooking spray
1 onion
3/4 teaspoon salt, divided
1/2 cup shredded mozzarella
1/2 cup shredded parmesan
1/2 cup broth, chicken or veggie will work

Prep work: Rip the leaves off the kale into chunks and discard the stems. Rinse the kale chunks in a bowl of water and strain. Slice the potatoes and onions about 1/8 inch thick.

1. Preheat the oven to 350°.
2. Bring water to a boil in a big pot, the biggest one you’ve got. Add the kale and 5 minutes. Drain and set aside.
3. Coat the bottom of a 13 x 9-inch baking dish with cooking spray. Place 1/3 of the potato slices in a single layer on the bottom and top with half of the onion slices. Sprinkle with 1/4 teaspoon salt; top with half of the kale mixture. Sprinkle kale mixture with 1/4 cup each mozzarella and parmesan.
4. Repeat a layer of 1/3 of the potatoes, the remaining onions, 1/4 teaspoon salt and the remaining kale. Top the kale this time with the remaining potatoes and sprinkle with the remaining cheese. Pour broth evenly over the top, and sprinkle with remaining 1/4 teaspoon salt.
5. Cover with foil and bake at for 45 minutes. Uncover and bake 30 minutes or until the cheese is browned.

I’m busy, I’m packing, blah, blah, blah. You get it by now. In spite of everything going on in my life, I must take time to feed myself nourishing meals. Fast food won’t cut it for me. Maybe I’m high maintenance or a bit snobby. I’m OK with that, because I get to eat lovely dishes like this hearty concoction of winter veggies.

Last week at the market I came across no fewer than 5 types of sweet potato and I knew I had to do something with them. These beauties are high in vitamins A, B6, C and dietary fiber. Most sweet potato dishes I’m familiar with amp up the sweetness with brown sugar. I wanted to take a different approach, so I searched for a savory dish and found this recipe on Real Simple. That site ought to start paying me for advertising because I reference it here so often. It really is my go-to place for recipes when I’m keen on one ingredient.

Combining the sweet potatoes with kale and quinoa make this dish a nutrition boon that includes good doses of iron and calcium. The wine adds a complexity to an otherwise simple dish, but if you don’t have any on hand you could substitute broth. I’d recommend skipping the broth and buying a nice bottle of wine that you can finish off with dinner

Sweet Potato, Kale and Quinoa

Serves 4
Total time: 30 minutes
Cost per serving: ~$3.50

1 cup quinoa
1 tablespoon olive oil
2 small sweet potatoes, about a pound
8 ounces sliced cremini or “baby bella” mushrooms
2 cloves garlic
1 bunch kale
3/4 cup dry white wine (or veggie broth)
kosher salt and black pepper

Prep: Peel the sweet potatoes and cut into bite-sized chunks. Remove the stems from the kale by folding in half lengthwise and running a knife down the side of the stem. Tear the kale into 2 inch pieces and rinse in a strainer. Peel and chop the garlic.

1. In a small saucepan, bring the quinoa and 2 cups of water to a boil. Once boiling, reduce the heat, cover and simmer for 12 to 15 minutes until most of the water is absorbed.
2. Meanwhile, heat the olive oil in a large pot. Don’t use a skillet here because you will never get all of the kale in there. Add the sweet potatoes and mushrooms and cook, stirring occasionally, about 5 minutes or until the mushrooms soften.
3. Add the garlic and toss with the veggies, then add the kale, wine or broth and salt and pepper to taste. Toss the kale often and cook until it starts to wilt and soften, about 10 minutes.
4. Serve the quinoa in bowls topped with the veggies.

I can’t believe how much vitamin A and C is in this dish, and check out the iron, protein and fiber content. What this label doesn’t show is the nice dose of the B vitamins and vitamin K you get, too. This one is going to stay in my repertoire for when I’m feeling the winter doldrums in Chicago.