Soooooo I'm back. With a Husband. Thats right, we got all married and stuff. Now we cook dinner every night and I make lunches to take to work too. Now we have all sorts of fancy kitchenwares (like le cruset pots) and nice dishes (www.debbyseguradesigns.com) and I have a hot new job that involves lots of biology-type stuff.
Last night I made Cannelini Beans with Mustard Greens
1 Chopped Shallot
1 can small Cannelini Beans
2 large handfuls torn mustard greens
salt pepper and a bay leaf
This, along with some rice and cheese, was dinner and now is work-time lunch.
Might I add that Mustard Greens are greeny and sharp and a wonderful change of pace from kale or bok choy. This is my first time cooking with them and I love them to itty bitty bits.
Also, this recipe was inspired by reading Isa Chandra Moskowitz and Terry Hope Romero's VEGANOMICON several times before midnight while falling asleep and casting vegetable spells backwards.