I am always thankful for Fridays. Except for the past few weeks I've been working weekends so Friday hasn't meant all that much.
But this week, this Friday, Thatboy is home! Trial is wrapping up enough that I think I only have to work a little on Saturday morning. In fact, as I type this, we're watching SYTYCD. That's right, I get to sit down in front of the television for the first time in ages. (To give you an idea on how long it's been, the SYTYCD episode we're watching features the top 20)
We're celebrating this weekend with salad. And I know that's a silly thing to celebrate with, but there is nothing better than a big salad in the summer. And it's a nice change for Thatboy who's been eating some heavy meals in Nicaragua and came home with a little intestinal distress. He also came home with some nice presents for Thatbaby and I:
On top of that, when I came home from work today, Thatboy had just finished picking up Thatbaby from daycare. And the boys had another surprise for me:
Some "just cause" flowers. My favorite kind.
Kale is one of those foods that Thatbaby is avoiding right now, and Thatboy thinks he doesn't like. But he does. Massaged kale almost takes on a different taste/texture. Softened and flavored by the oil, it loses some of its edge, but retains that greeny-flavor that makes me love it. When I saw a massaged kale salad on Valli's blog, I thought it would be a good compromise. Especially since I've been craving a Greek salad lately. I love Greek Salads, filled with salty cheese and olives. Even Thatbaby was happy picking out the cucumbers, tomatoes, and cheese, making his own version of a "salad."
Massaged Kale Greek Salad (From More That Burnt Toast)
1 lemon, juiced (divided)
2 Tbsp olive oil (divided)
1 tsp dried oregano (divided)
salt and pepper
1 chicken breast
1 bunch of curly kale, ribbed and torn
1/2 Tbsp red wine vinegar
1 cucumber, peeled, seeded, and chopped
3 tomatoes, seeded and chopped
1/2 a red onion, thinly sliced
1 bulb fennel, thinly sliced
1/2 cup kalamata olives, chopped
1/4 cup crumbled feta.
- Combine the 1/2 of the lemon juice, 1 Tbsp olive oil, 1/2 tsp oregano, salt and pepper in a ziplock bag.
- Add the chicken and let marinate at least 30 minutes.
- Heat a skillet over high heat. Add the chicken and cook, 5-6 minutes per side or until cooked through. Let cool slightly and cut into strips.
- In a medium bowl, combine the kale, remaining olive oil, 1/2 tsp salt, red wine vinegar and remaining lemon juice. Massage kale for 5 minutes.
- Add remaining oregano and pepper to taste.
- Add cucumbers, tomatoes, red onions, olives, fennel, and olives. Divided between bowls.
- Place chicken and feta over the veggies.