RECIPE: Spicy Tuscan kale salad.
It’s pretty unbelievable to me that I was just playing with the nephews in the (outdoor) pool on New Year’s Day. Oh yes, I just returned from a long weekend in Arizona. Go ahead, be envious. It was in the 70s.
So guess what my Christmas present was from my brother. A trapeze lesson! Hooray! Right after the airport pickup. My sister and trapeze-expert sister-in-law went, too. Rock on.
Eek! Way fun. Only in Arizona can you do trapeze OUTSIDE in December. And, here, for your amusement, is a video of my trapeze debut.
Yes, there are now obscure bruises and sore muscles. Yes climbing that skinny two-story ladder without a harness was, WHOA. But way fun. I’m a flier, now. A certificate even tells me so. It will go great in my office.
Anyway, what else can you do in December in Arizona? Pick citrus, of course. Made for great margaritas for the New Year’s toast.
Task 2 was cooking something healthy. The heavy holiday food has run its course. I quickly whipped up a kale salad. (Kale’s one of the most nutrient packed veggies out there.) It had a dressing of lemon, garlic, olive oil, red pepper flakes and bread crumbs.
RECIPE RATING: 5 of 5 glasses of sparkling water. I think I really needed some good greens and maybe that’s why I rated it so high. But who knows, maybe you need a purifying meal after the holidays, too. Enjoy.
|Spicy Tuscan kale salad|
- 4-6 cups chopped kale, loosely packed, stems cut out. I just used two small bunches of kale: one red and one green. (And wash it well! Cooks Illustrated recommends filling a basin with water and placing your leaves in the water, rinsing them and letting it all sit for a minute for the dirt to sink to the bottom before taking out the leaves.)
- juice of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, mashed
- salt and pepper, to taste
- 1 tbsp hot red pepper flakes
- 1/2 cup freshly made bread crumbs from lightly toasted whole grain bread (I toasted two slices)
- 3 organic eggs, hard boiled and chopped
- OPTIONAL, I omitted it but I bet it’s good: 2/3 cup grated Parmesan
- Hard boil your eggs.
- Wash and prepare kale.
- Whisk together lemon juice, olive oil, garlic, salt, pepper, and hot red pepper flakes.
- Pour over kale in serving bowl and toss well.
- Toast bread.
- Add egg and bread crumbs. Toss again. Add cheese if so desire.