Can I start with a few quickies? Thanks!
1) Thank You! Lots of gratitude to all the generous folks who opened their wallets and purses and contributed to my 10k fundraising. My friend Felise’s donation brought me to the magic number – $500 – but you can still give, so click here! All the money goes to weSPARK, which supports cancer patients and their families in the Los Angeles area.
2) Training is Complete. I’m writing this on Friday evening, and it’s official: my training for the aforementioned 10K is now complete! The race is Sunday morning, and Saturday will be a rest day. Today, I hit the gym, did 5 minutes of cardio warm-up, then 30 minutes of weights, and then I hit the streets again (mountain lions and bears be damned) for my final hill-training run. I stuck to the same hilly part of Burbank that I ran in the other day, but this time, I drove up and parked at the top of the hill, so my run would better replicate the route on Sunday, which involves running down a big hill first, and then running up it. In total, I went 2.1 miles in 23 minutes, and the uphill portion was .9 miles – whew! (Yep, I updated my running chart!) The next time I exercise, it will be at the race. Can’t wait! Oh, and I’ll probably be too beat to post on Sunday, so look for the race recap on Monday!
Onto the main event!
In the spring I went on a little kale kick. Kale was relatively new to me, and I fell in love with kale chips (which I talked about in this post and this post), and also created a pretty tasty kale and asparagus salad, too.
I haven’t eaten much kale since that kick wound down, but I picked some up recently, and thought I’d share my simple kale saute recipe. It’s based on Bobby Flay’s recipe, but with a modification or two.
Get a big skillet, spray it with some nonstick spray, put it on medium heat, and toss in half of a red onion, chopped, and 2 minced garlic cloves:
Let them cook for a few minutes, until the onion starts to get soft. Meanwhile, I hope your kale is already prepped! If you have a bunch of kale, clean it and dry it, and cut out the major ribs and stems. Or, save yourself the trouble, and buy a bag of pre-washed, pre-chopped kale, like I did:
This brand includes a little bit of shredded cabbage and carrot, but I don’t mind. I threw in 1/2 the bag – about 4 ounces – and then added about 1/2 cup of water:
I gave it a stir, so all the kale got a little wet, and then covered it. Since I wasn’t thinking and used a skillet that I don’t have a lid for, I used a baking sheet. Martha Stewart would be appalled, so don’t tell her. Pretty please.
The lid keeps the moisture in, so the kale will both saute and steam – which reduces your cooking time! In about five minutes, the kale will be done. Just like spinach, kale wilts down to barely anything, but what’s left is delicious. Transfer it to a bowl, and hit it with a few tablespoons of vinegar (I used balsamic). The finished product:
Healthy, easy, delicious. It’s a triple threat!
Keep it up, David!