the busy heart

We eat a lot of kale around here. Tonight we sauteed it using more or less this method , then put it over rice and pinto beans with a bit of sour cream, and, friends, it was an awesome meal. Lately, about once a week, I make an enormous kale salad, and, miraculously, it lasts and lasts. The salad I make is inspired by this one . I stay pretty true to it, but I'll walk you through what I do, because, seriously, if you want masses of veggies to get inside of your body, this is a salad worth making. Let me back up to say I recently went through a phase of thinking I didn't like salad at all. I was perpetually disappointed when ordering them at restaurants, and though there were some salads that other folks made that had me heaping my plate high, I couldn't seem to figure out what the common denominator was, and I was getting discouraged. And you know what I think? I think I love salad, but I'm extremely picky. And one thing that will kill it for me faster than anyth...

Sam and I bring home fresh flounder, a small head of green cabbage, fresh salsa, a perfect avocado, red red tomatoes. While he sautes the fish, I cut up the veggies on a bamboo cutting board.  I like the way they look once I've cut them--little piles of color--the red of the tomato, deep green of the avocado, light green of the shaved cabbage, black of the olives, the whites of a few hearts of palm and of diced, sweet vidalia onions. I mix a little mayo with the salsa, which sounds disturbing, but is actually the loveliest fish taco sauce.  Sam has me squeeze a lime on the fish, since his hands are covered in fish juice.  He inadvertently squeezes a paper towel full of fish juice onto the floor and there is some panic about our house smelling like that forever. He adds a bit of chili powder and sea salt.  I heat the corn tortillas in a little pan, spraying pam first, and adding salt as it heats. I fill my tacos so full I can't begin to close them, planning to...