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Start Here: About Don't Need Much Money

Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...

Sautéed Greens and Onion Spread


Eating more greens is one of the best things people can do for their diet. And one of my favorite ways to prepare them is by sautéing them with onion then adding garlic powder and vinegar. It is so flavorful and fast. The greens can be served as a side, put on top of toast, or turned into a delicious brunch or dinner meal by going toast, then hummus, then sautéed greens, then fried eggs, then Tabasco. It is so deliciously mouth watering, I crave it every weekend.

Be sure to have plenty of greens on hand because they cook down to very little, particularly with spinach. I always have a pound of spinach in my fridge for my morning smoothies, these sautéed greens plus a few other recipes. Feel free to use any greens that can be cooked down - kale, swiss chard, collard greens, etc.

Ingredients

  • 1-2 teaspoons olive oil
  • Two packed cups fresh spinach or cooking greens (this may seem like a lot but it really cooks down)
  • 1/4 cup diced onions (I prefer red onions and usually have some already diced in the freezer)
  • Sprinkling of garlic powder
  • 1 teaspoon apple cider or red wine vinegar

Directions

  • Heat the oil in a skillet over medium heat. I use the same pan that I fry eggs in so I can fry them right after cooking the greens.
  • Add the onions to the oil when hot and allow to sweat and soften.
  • Cut the greens into bite size pieces then add to the pan.
  • Sprinkle the greens with garlic powder and add the vinegar.
  • Continue cooking until the vinegar is evaporated and the greens have wilted.
  • Scoop the greens onto a plate or right on top of toast.
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