Good grief, I'm exhausted. I may have teeny-weeny (REALLY) overextended myself lately. Lately and in the foreseen future. New clients, check. Recipe testing, check. Special dinner parties, check! Extracurriculars, check check check.
What I really want is to curl up in a blanket and not think about recipes or menu planning. Sometimes that happens. Sometimes I want to tell people who don't pay me to eff off when they want me to cook for them. That's realtalk (I'm mostly pretty nice, I promise), but occasionally I want to do that. These weeks are those times.
Kale helps. Kale makes me believe I am forcing magical nutrients into my veins and will somehow become superhuman. I will be able to be in 2 places at one time. My car will have been throughly shampooed so I am no longer getting nauseous from the staggering smell of roasted garlic. My hair would have no split ends. Invoices, complete.
These are the things I think about as sit in L.A. traffic, wondering why there's construction during rush hour and trying not to freak out when people on their cell phones look like they're about to rear end me.
So I eat kale and hope that I will figure it all out and still be a good friend and worker and human....
And I hope my tension headaches aren't giving me wrinkles. But dark leafy greens and SPF will help that, right?
INGREDIENTS: (makes 4 sides)
- 2 bunches tuscan kale, stemmed and roughly cut into 3” pieces
- 2 teaspoons olive oil
- 3 cloves garlic, thinly sliced
- 1 medium parsnip
- 1 apple (I used fuji)
- 1 teaspoon kosher salt
- juice of 1 lemon (optional)
- handful of good quality garlic croutons, crushed
-On the large holes of a box grater, grate the parsnip and apple; set aside.
-In a large saucepan fit (have a fitting lid ready), turn heat to medium high and add the olive oil and garlic. When garlic starts to smell of garlic, immediately add in the grated parsnip and apple.
-Sweat out parsnip and apple, just another 30 seconds then add the kale.
-Mix around to incorporate all ingredients then add 1 teaspoon kosher salt and ¼ cup of water.
-Turn heat down to medium and cover with a lid.
-Let cook 10-12 minutes, the leaves should be tender, a darker shade of green.
-Finish by sprinkling with lemon juice and breadcrumbs.
-Serve hot or warm.