My intention for today was to be productive, but when I looked out the window and saw freshly-fallen snow and a gray sky, I gave myself permission to be lazy . . . again.
There are few things I enjoy more than sitting by a cozy fire in my flannel leopard pajamas while it's snowing with a good book (or iPad) and cup of hot Lapsang Souchong Tea.(Thank you oldest daughter for turning me on to this !)
So before tackling the aforementioned project, I watched the news and saw a report about how healthy the Mediterranean diet is.
That's when I decided to take a few minutes and share with you what I made today because it is sooooo yummy.
The recipe calls for kale, but since I didn't have any, I used chard. The one thing about chard for me is that I don't care for the red stem. That's why you don't see much in this photo. Actually, you don't see a lot of chard in this photo because I had eaten most of it by the time I realized this is something that should be shared !
Mediterreanean _________________ (Fill in the Blank)
12 cups chopped chard or kale or spinach or something green and healthy
2 tablespoons lemon juice
1 tablespoon olive oil or more
1 tablespoon minced garlic
1 teaspoon soy sauce
salt and ground black pepper to taste
After eating most of the chard, it occured to me that some Feta cheese and kalamata olives would be very tasty sprinkled on top of this.
Wash chard several times and then peel away from red stem.
(If you like the taste and texture of the stem, leave it.)
Tear into small pieces and steam it until it becomes wilty.
(Probably about 7 minutes, depending on how thick it is.)
Whisk together lemon juice, olive oil, garlic, soy sauce, salt, and pepper.
(I used a hand-held Cuisinart whisk to make it fluffy.)
(Squeeze the water out and spread it on a paper towel for a few minutes to get rid of excess water. )
Toss steamed chard into dressing.
For those of you who don't like cooked green things, this dressing would be wonderful on a fresh salad. (Youngest daughter, I'm thinking of you ! )
I plan to use it on broccoli and brussel sprouts . . . maybe even some steamed shoe leather.