Relaxation in a Skillet

Sorry it's been a little while since I've written- my plate is filling up with the wonderful tasks of my masters program. I am reading lots of research articles on home gardening, and quite enjoying it once I actually get started.

I took an excruciating statistics exam from 4:15 to 6:45 today, and then I slipped and fell in mud on the way home!

That being said, I needed some nourishment and a few moments to not think about school when I got home.

I was considering baking a sweet potato with raspberries- one of my favorite simple fall dishes, but decided not to heat up the oven. Plus, I'm in love with my cast iron skillet, so why not use it?

(By the way- I ended up using the oven anyways because then I decided to make some Whole Wheat Flax Bread. It's in the oven now and it smells MARVELOUS!)

Here's my original creation (no internet searching for ideas, even!)

Sweet Potato Black Bean Skillet with Greens and Raspberries

1. Chop a sweet potato into chunks (about 1/2 inch)
Place in skillet over medium high heat along with a minced clove of garlic and teaspoon of oil.
Saute for about 10 minutes, or until sweet potatoes are 3/4 of the way soft.



2. Add 1/2 cup of black beans (mine were straight from the freezer, as described in my post on cooking beans) and cook another 3 or so minutes.

3. Roughly chop a handful of fall greens ( I used swiss chard). Toss in skillet along with 1/4 cup of water, and cover until greens are wilted.



4. Remove lid and add 1/3 cup raspberries, 1/2 teaspoon of ground ginger and salt and pepper to taste.



5. Dish and enjoy :)