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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...

Mexican Sauteed Greens

One of my staple dinners is some combo of beans, grains, and greens. And I always try to mix it up by going with different culinary inspirations. Black beans and rice is easy for a Mexican/Latin American direction but it needs some sort of complimentary veggie for the "greens' part. I had been doing fajita veggies like at Chipotle but it always left me wanting more greens. I had an abundance of kale and cherry tomatoes from my garden this year so decided to craft a version of sautéed greens that featured these ingredients. I am quite pleased with the results and will definitely be adding this to the weekly rotation.

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 bell pepper diced
  • 1 jalapeno pepper (fresh or jarred) diced - optional
  • 4 cups diced kale or other sautéing greens
  • 1 cup cherry tomatoes (about 20) cut in half
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1 tbsp lime juice
Directions
  • Heat the oil over medium heat and add the onions and peppers. Cook for 3 min until beginning to soften.
  • Add the cherry tomatoes and cook another 5 minutes until they release their juices and begin to shrivel.
  • Add the spices and then the kale and then the lime juice.
  • Toss the kale with the other ingredients until it wilts down and softens.
  • Taste the greens for tenderness then serve.
Inspiration

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