September 18th, 2007

This is my first post-- I'm probably the last person on the planet with his own blog, but, hey! Gotta start somewhere.

In Santa Monica, another beautiful day, pulled the following salad out of the refrigerator and the garden:

Black Kale Salad with Pomegranate, Feta and Sherry Vinegar

1 T onion, finely chopped
1 bunch black kale, chopped
1 t olive oil

In saucepan with tight-fitting lid, heat the onion over high heat for 1-2 minutes, add the oil, shake the pan for a few seconds, cram the washed chopped kale in the pan, and cover tightly. After 3 or 4 minutes, turn off the heat without removing the cover. Allow to cool. Combine with:

2 cups lettuce, hand-shredded
1/2 cup fresh pomegranate seeds
1 T fresh chives
2 T crumbled Feta
1 T walnut oil
1 t sherry vinegar

It worked, it's nice to have had all those ingredients on hand, and to have a pomegranate in the yard, bearing at the moment.