This is one of those side dishes I’m embarrassed to qualify as a “recipe.”
It’s three ingredients, thrown into a saucepan without much thought. But because it tastes so good, I figured it’s worth sharing. Because there isn’t much to say in the realm of how to cook this, let’s focus on what’s been going on at the Cassidy household for the last week.
I’m trying my hardest not to bombard social media with photos of Theodore, but it’s honestly pretty hard. For the love of god, look at these lips. Not only is he pretty cute, he’s also relatively well behaved. That’s not to say that I don’t have at least one good cry a day when he’s being fussy, but in comparison to other newborns, I’m told this kid is great.
Every morning, we wake up and hold Theodore out the window and show him the cold harsh reality that is Wisconsin winter (it’s been below zero for the past couple days). Hopefully he isn’t too upset by his surroundings, and I’ve tried to describe to him that there is such a thing as spring and summer and fall, and that focusing on them will make living through winter much more pleasurable. So far, we’ve only been able to get outside for a single walk, on a day where it was above freezing for a split second, and it felt great to get some fresh air. So yes, I may not have left the house for the past couple days (with the exception of a quick errand run).
I’ve also realized that plans to get stuff done during the day are far too ambitious. Basically, I’ve surrendered myself to this kid’s eating schedule, which at this point happens to be every two hours with a lovely cluster feeding period in the evenings when he wants to eat every hour. But that being said, he’s only waking us up two times during the night and there’s very little wailing during nighttime feedings, so I’ll take it.
We’ve also been happy with all the visitors we’ve had over the last two weeks. Friends and family bringing us food and engaging us in conversation that doesn’t involve speaking in a baby voice is much appreciated. And the grandparents that allow us to take naps, that’s even better. Let’s keep this up.
Anyways, back to dinner. As I mentioned, the beauty of this is in the simplicity, so don’t over think it. You can adjust the quantities to your liking or add in additional components. If you come up with a great adaptation, let me know in the comments.
- 1 tablespoon olive oil
- 1 large bunch collard greens, large stems removed and cut into strips (you can also use swiss chard, kale, or other hearty greens)
- ¼ cup sun dried tomatoes packed in oil, oil drained
- handful pine nuts
- Kosher salt
- Freshly ground black pepper
- In a large saucepan, heat olive oil over medium heat. Add collard greens and cook until nicely wilted.
- Stir in sun dried tomatoes, pine nuts, and salt and pepper to taste.
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