Today’s bento was nearly identical to yesterday’s. Same delicious tempeh bacon sandwich with avocado and strawberry salad, sweet potatoes with a bit of maple almond butter for a change of pace. And now, thanks to my friend Hannah, I have a new vegetable side! We were talking about cooking last night over dinner and she said she likes collard greens chiffonaded and sauteed with olive oil and garlic. “You just sauté them for five minutes,” she said, “You don’t even cook them, you just scare them!” So I bought some organic collard greens this morning before going to work and quickly made some scared collards for my bento. They were absolutely delicious and I look forward to eating some more of them tomorrow!
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