It was Thanksgiving 2011 and I had to bring a side dish to family dinner. It started innocently enough with a Food and Wine recipe for it pan fried with cranberries but soon I felt compelled to repurchase the bushy green bundles each week. It wasn’t until much later I realized when I was irritated at my husband for buying curly instead of dino that I had a kale problem.
There are worse bandwagons to jump on. As a mostly vegetarian the bacon craze was mostly missed except for watching Anonywitch eat it covered in chocolate on the day we decided calories didn’t count. I am guilty of a pantry stocked with wheat berries, chai seeds, soaked cashews, two kinds of lentils, no less than three types of vinegar, and a vat of coconut oil. When did this become less normal than doritos, oreos, boxed mac&cheese, or pepsi? Food is nourishment and my daily ritual. Dark leafy greens are available to me year round and have replaced spring mix as my go to.
I watch pretty much every food documentary I come across, so I cannot remember which one my favorite kale salad came from. Simple, creamy, and tangy it’s the perfect food for when you plan on drinking a lot of beer for dinner.
Happy Ending Kale Salad
gather these things
one large avocado
juice of one lemon
dill (if you like)
do these things
mash the avocado in the bottom of your salad bowl
mix in your lemon juice
add your chopped up kale
salt and dill to taste
massage with hands until kale is relaxed to your pleasure
open a local brew to wash down your greens
(number 19 on the pagan blog project week 22)