Asparagus Kale Salad
It’s Spring and there is no getting away from recipes about spinach, kale, eggs, nettles, peas and asparagus…so just get used to it. Embrace the green. Green is good. There’s a lot of green activity going on right now by that greenifying chlorophyll, absorbing the blue and red then reflecting the green to our eyes. But its most amazing superpower—maybe the most amazing superpower ever—-it converts sunlight into food, trapping the solar energy which excites an electron in the chlorophyll that transforms carbon dioxide and water into glucose and oxygen. All day, every day.
Seriously wow. Take a moment to ingest how amazing that is.
At times in the winter, spring, and fall when the sun has been scarce (or will become scarce) my skin literally feels like it’s absorbing sunlight, like I can feel that vitamin D going straight in. Soaking in the sun, truly. In summer I hide from it. But in the other months I let my figurative chlorophyll electrons get excited by the light and I transform.
Hmm…that’s a metaphorical image to chew on for a while.
This is also about what I have in my fridge, cupboard and garden. A simple green salad for dinner, easy peasy. The catering season is in full swing so I’m lucky to find the time to cook for myself…ah, sweet irony coming home to roost.
These are the colors (reflected back to our eyes) of my wardrobe, my quilts, and my foods. I wouldn’t want my outfit to clash with my dinner, especially if I’m eating it while sitting on the bed. Or I can wear my other most common color—black. Then I can eat anywhere at anytime and will not clash.
Fortunately green goes with most anything, so eat up!
Asparagus Kale Salad
Prep Time: 20 minutes
Toss together in a bowl:
4 large Kale leaves, stripped from their stalk and ripped into pieces
1/2 small Red Onion, in long slices, very thin
1 1/2 – 2 teaspoons Olive Oil
2 1/2 – 3 teaspoons White Wine Vinegar (they say you shouldn’t use a vinegar you wouldn’t sip…)
Sea Salt and freshly ground Peppercorns to taste–don’t be shy
Massage the oil into the leaves with your hands. Let sit for 15 minutes.
Meanwhile steam or braise:
12-15 Asparagus stalks, sliced into 1 inch pieces
When lightly cooked, drain the asparagus and add to the Kale mixture. The heat from the asparagus will lightly steam the kale.
Serve cool and top with:
1 Tablespoon Fresh Dill, chopped
1 Tablespoon Fresh Parsley, chopped
3 Tablespoons Cashews, Sunflower Seeds, or Pumpkin Seeds
Enjoy the green!
With hints of red around the edges….