Trapeze and kale. A lovely new year.

jen's splash

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.

Those drinks went well with my brother’s amazing creme brulee, too.

All in all, a fabulous mini-vacay with the fam. No, my sister and I are not holding hands.

Arriving home meant task 1 was grabbing groceries. That and bemoaning the very un-flip-flop weather here.

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.

It called for cheese, too, but I decided on a hard boiled egg on top instead.

Yes, those holiday margaritas and the chocolates and the cheese and crackers were festive, but I welcome food that’s good for my insides and not just my emotions. So hooray kale salad!

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
Author: Jen
Recipe from Dr. Weil’s True Food Kitchen: Also listed in Heidi’s 101 Cookbooks blog:
  • 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
  1. Hard boil your eggs.
  2. Wash and prepare kale.
  3. Whisk together lemon juice, olive oil, garlic, salt, pepper, and hot red pepper flakes.
  4. Pour over kale in serving bowl and toss well.
  5. Toast bread.
  6. Add egg and bread crumbs. Toss again. Add cheese if so desire.
  7. ENJOY.

This entry was posted in 5 Wine Glasses, Appetizer, Dinner, Lunch, Side Dish, Uncategorized, Vegetarian and tagged , . Bookmark the permalink.

3 Responses to Trapeze and kale. A lovely new year.

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