When I started law school, I thought it would be a bit like undergrad. Sure, everyone told me how different it would be from all of my other school experiences, but I just sort of humored them with a, "Yeah. Sure. Of course it will be" and went on my merry way. Well, four days in and I can honestly say it is nothing like undergrad. I think I've spent more hours in the library this week than my entire four years of college combined. Just this week I've read around 100 pages of cases and legal analysis. Luckily I like it, otherwise I'd be looking for a bridge to jump off of.
Needless to say, with my new studying habits (complete with bonus stiff neck and sore eyes -- what a bargain!) I don't have a lot of time to cook. Which is sort of problematic when you run a food blog. With that said, I'm going to apologize in advance if (more like when) the posts here slow down a bit.
Alright, with that out of the way (whew!) we can move on to more exciting things like kale. If my brother were reading this, he'd go, "Liz, kale is not exciting."
Well, dear brother, you are WRONG.
I had a phase last year where I went through kale like no one's business. I ate it raw. I sauteed it. I always said I would make chips but never actually got around to it. Regardless, I was sort of in love with kale. And then I moved back home and we didn't have grocery stores that carried it. The horror! After having about a day where I was just inconsolable (not really, but I did miss it) I promptly forgot about kale and continued on with my summer.
Well, I found this picture on my iPhoto and have decided that I need kale in my life again. And if that can't happen, then I need to get it in yours. Here the kale is sauteed and garnished with a healthy dash of pepper and squeeze of lemon. I like kale paired with acidic flavors, and the lemon does just that. This is great as side dish or can even be used as a main if you tossed some tofu or beans with it.
1 large handful of kale
1 tbsp olive oil
1/4 cup water
1 tsp pepper
Heat a saute pan over medium heat. Add the oil and saute kale just until bright green, about 1 minute. Pour in the water and let simmer until the stalks are tender, about 10-15 minutes. Add the lemon and pepper, and toss to coat.