Fact: Greens and booze make any meal (after 10:30 a.m.) better.
Problem: It's noon and your afternoon is filled with important meetings.
Solution: Put the booze IN the greens. Devour. Conquer world.*
I like a good splash of red wine in my tomato sauce -- it adds a dark fruitiness to tomato's bright, savory acidity. Pickled chilies bring tangy, persistent heat (but dried chile flakes and a splash of balsamic could certainly act as substitutes). This is a lunchtime go-to when a big bowl of pasta is calling my name, but the rational "eat more greens! and also your tight jeans are feeling too tight" angel on the shoulder prevails. Dress it for dinner with a topping of roasted fish (cod would be lovely) -- or a tangle of hearty pasta, like rigatoni, orecchiette or pappardelle.
*...or at least don't slur words and/or awkwardly over-share in interview.
Makes a solid lunch-sized serving
1 tablespoon olive oil
½ small yellow onion, thinly sliced
2 small garlic cloves, roughly chopped
1 tablespoon pickled chilies, roughly chopped
2 tablespoons tomato paste
A good splash (2 tablespoons or so) of red wine (or whatever color wine you have sitting open in the fridge)
½ bunch hearty greens, like lacinato kale and Swiss chard, sliced into ribbons (about 2 loosely packed cups)
Salt and black pepper
In a sauté pan over medium heat, warm the olive oil and sauté the onion and garlic until the onion is translucent and the garlic is lightly gold, about 2 minutes. Add the chilies and tomato paste, give a stir, and cook for another minute or so. Add the wine, crank up the heat to medium-high, and let it bubble away, stirring occasionally. When it's mostly reduced, add the greens and stir until thoroughly wilted. Season with a good sprinkle of sea salt and a few turns of the pepper grinder, tip into a bowl, and shower with shaved Parmesan.