I really just want you to have this. I could make you wait another day until I can successfully start AND finish this post with a tale or a thought that might actually make sense OR I could let you have it now. And I really just think you need this as soon as possible.
You should know that I gave it a valiant effort. After tonight’s attempts I now have a Google Doc entitled, “Failed Blog Entries”. Because you never know – one days failure might be another’s success.
This is just the sort of meal that belongs in January – heavy on vegetables, balancing December’s cookies and February’s chocolate, with vibrant flavors and comforting heat. You know what I realized today? January is nearly half-way through, so what I’m saying is we really don’t have another day to spare. Who knows, the way the first half of this month has gone, you may be waiting a very long time.
So without further ado or with any ado for that matter have some kale.
Jalapeno and Lime Marinated Kale Tostada
Serves 2 very hungry people or 4 less hungry
With the aid of our juicer and this recipe we’ve been going through kale faster than we can remove those hearty stems. After a lazy soak in lime juice and spice the kale surrenders a bit of its heft while retaining a freshness that is so often lacking in food this time of year.
If you don’t care about skimping on some calories and mess you can fry the tortillas in a shallow pan and a bit of oil around 360*F until golden brown.
4 flour tortillas
2 teaspoons olive oil
Brush 4 tortillas with butter or olive oil, sprinkle with salt then bake at 400* for 10 – 12 minutes or until completely crisp.
¼ cup fresh lime juice
2 T olive oil
½ jalapeno, seeded and finely chopped
¼ cup cilantro
¼ teaspoon salt
½ teaspoon ground cumin
4 cups kale, washed, thick ribs removed and roughly chopped
Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.
2 teaspoons olive oil
2 garlic cloves
1 T shallot, finely chopped
1 can black beans, rinsed and drained
In a small sauce pan saute garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through. Taste and add salt if needed, keeping in mind the kale and Cotija add a brightness and salt as well.
1 avocado, roughly cut
1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores. If you can’t find it you may substitute Feta or Chevre)
Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija cheese.