Oh dear, all my drafts, ideas, and dreams for this blog have gone to seed. As has my mind. For weeks I haven’t been able to finish a single thing–not just here, either. My kitchen floor is so dirty. My email inbox is full of bold-face unreads. I’ve thought about reading several books but haven’t had the mental energy to start on any of them (and the one I did manage to muscle through was so not worth it).
It’s not July-level lethargy. It’s what my (non-nurse) sister diagnosed as total and complete burnout. But I’m working on it! (Which is maybe my problem?)
While I work to regain some vim and vigor, I’ll give you this method for kale salad that fully merits the 1/4 inch of brain space it takes up. (I’m so not put together right now, I don’t even have a photo of this, though we’ve made it twice in just the last 5 days.)
killer kale salad: a method
This is the bare bones. Add what you like (but know it’s pretty darn delicious in its simplest form).
Wash and cut kale leaves (and any other greens you fancy or have left over from your CSA box) and place in a serving bowl. Pour olive oil over them, a little bit more than you think you’ll need. Massage the oil into the leaves. This sounds silly but trust, something magical happens when you work the oil into the leaves. When they glisten with oil and have softened slightly, stop and let it sit for 10 or more minutes. In fact, YOU should sit for 10 or more minutes and do nothing because it feels so good.
When you’re ready to eat, add a generous pinch of salt, ground pepper, the juice of a lemon, and a handful of raisins.
Extras: a huge amount of chopped green onions (use more than you think you want), thinly sliced red onions (use less than you think you want), toasted walnuts, any other dried fruit, sunflower seeds, goat cheese, feta.