Next Stop: Our House

You know, I hated kale for a long time. I guess it was from my days as a server/bartender in college. I worked at the Texas Roadhouse for a few years while I was in college, at a blues bar before my first “real” job as a journalist (which is how I met Dennis,) and as a bar manager for a bar in Boston’s Back Bay in between newspaper jobs. The idea of eating kale made me want to throw up a little. I used to throw that crap on the side of plates for garnish, NO ONE ever ate it. In my opinion, it wasn’t meant to be eaten. And it just looked nasty.

And then I bought a bag of kale at the farmer’s market a few weeks back by accident. Yes, by accident. I thought it was spinach. I mean, it was in the vicinity of the spinach. And it didn’t look like that curly, crazy crap I threw on plates for all those years.

It looked tasty.

When I got it home, I was so annoyed. However, I couldn’t let it go to waste. I searched high and low for the best ways to make kale – kale chips, sautéed kale, raw kale salads…but what I found I like best is steamed kale.

I boil some water in a pot and steam the kale in a steamer that goes inside the pot. It takes a good 5-6 minutes to boil but about 30 seconds to get the kale steamed and wilted. Add a little salt and maybe an olive oil drizzle, and you’re all set.

But what am I going to eat it with? Clearly I can’t just eat kale.

Long story short, this is what I ended up with.

Warm Kale, avocado and roasted chickpea salad with lemon vinaigrette dressing

Ingredients:

• 2 big handfuls of kale, chopped
• 1/2 ripe avocado
• 1 15.5 can garbanzo beans, drained and rinsed
• juice of 1 lemon
• zest of 1 lemon
• 2 T olive oil
• 1 clove garlic, smashed
• red pepper flakes, to taste
• salt and pepper, to taste

Directions

1. Make sure to dry off your garbanzo beans as much as you can. Add 1 T olive oil, salt, pepper and red pepper flakes into a bowl with the beans. Toss to coat. Bake at 375 for 15 minutes (ish)
2. Steam your kale (or cook to your liking. Or don’t cook and eat it raw)
3. Zest and juice your lemon. Add 1 T olive oil, salt, pepper and smashed garlic clove. I put the mixture through the Magic Bullet, but you could just whisk if you’re too lazy (or don’t have one)
4. Add about 1-2 T of the roasted beans to your plateful of kale, chop up your avocado, drizzle on some dressing, and viola! Lunch is served in about 20 minutes.

Today I’m going on a boat cruise for our company picnic. Then I’m meeting some friends at National’s Park to watch the Nats play the Yankees. To say I’m excited is an understatement.

Have yourself a great weekend!!