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| Mothers Day |
We had this as a quick lunch stuck in between a trip to Brooklyn and three basketball games. It feels good to have a nice healthy lunch at home on our very hectic crazy Saturdays. I cut the kale in thin strips just how I like it so it does not feel like a big unwieldy mouthful. And I cut a bunch of spearmint leaves into small pieces. Then, I added cut up artichoke hearts, chick peas, olive oil, balsamic vinegar (20 year aged) and salt and pepper. I let it all sit and marinate a little bit (about 1/2 an hour) to soften the kale. It was very tasty and I was lucky the scavengers did save a little bit for me this time.
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| Kale Salad with Mint and Chick Peas |
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