Sauté 1 chopped onion, 4 chopped cloves of garlic, and a chopped 2-inch piece of ginger together in about 2 tablespoons of extra virgin olive oil {yes - that's a lot of garlic which would mean this isn't very date friendly :) }

After about 10 minutes, add in 5 cups of kale (hard stem removed) and 3 cups of spinach, and a quarter cup of sundried tomatoes (drain the oil out) and stir everything up well.

When the kale and lettuce begin to wilt, season with a tad bit of salt and pepper to taste

For dinner, we enjoyed this sautéed salad with some gluten-free rice ramen noodles.

And for lunch the next day, I packed a couple of Reynolds™ containers with the sautéed salad for my daughter and me. The next day, I reheated the Reynolds™ containers for about 2 minutes in the microwave -without the lid on. Then I enjoyed my salad topped with some diced avocado, a diced boiled egg, and chili flakes.