My wonderful friend Claudia invited ChuckieT and me to lunch to meet her parents on Saturday. She had the brilliant idea of making the event a snack-fest. Salsa, gaucamole, carrots, celery, cheese, peaches. It turned out to be quite a spread, and the company was even better. There was lots of laughter, lively conversation and dogs and cats running around endearing themselves and having a great time. (Well, the dogs were running around. The cats were mostly napping and/or hiding. They think my dogs are weird.) Sometimes, when I'm trying to explain how things other than food can nourish us, I'll ask the person I'm speaking with to think about the last time they had a really memorable meal. What was it about the meal that made it so great? (Usually, we're talking memorable in a good way, although it could work the other way, too. But I like to keep things positive whenever possible.) The food itself is often pretty far down the list. The company comes first a lot. The atmosphere. The reason for the meal - a celebration, a commemoration of something, a reunion, perhaps. When we feel relaxed and happy. When we like who we're with and where we are. When no one is checking their watch so they can rush off to the next thing. That's when food can taste the best, and our bodies can digest it well. It's those things surrounding the meal, that are also feeding us, that make it all work so well. Of course, really good food doesn't hurt, either.
This was one of those memorable meals.
As it happened, so far were we from rushing off that we didn't finish lunch until nearly dinner time. Which meant that I didn't need much for dinner. Since ChuckieT and I had decided to rent a movie (Away We Go - I HIGHLY recommend it!), and I felt the need to eat something green, I fired up the oven to make one of my favorite things: roasted greens. I look forward to roasting season all year. Usually I use kale, which is hardy and strong and comes out nicely crisp. But what I had on hand this time was tat soi - a lovely, spicy little green that I hadn't heard of until a few years ago. What the heck, I thought. What's the worst that could happen? As it turned out, the worst thing was that I thought for a minute or two that I had simply sauteed some greens in the oven. A little on the overkill side, but not bad. Then, at ChuckieT's suggestion, I waited a little longer. Bingo! Nice half-crispy, half-chewy little clumps of deliciousness. Ahhhhhhh. The only downside was that there wasn't more. Greens shrink A LOT.
Roasted Tat Soi (or Kale, or Collard Greens or Bok Choy or...)
Ingredients
1 container/bunch/head fresh tat soi or green of your choice
Olive oil to coat
Sea salt to taste
Directions
Preheat oven to 450 degrees. Wash greens and dry them thoroughly. Tear into bite-sized pieces (if necessary) and place on a cookie sheet or roasting pan. Drizzle with olive oil - not too much, or the green won't crisp - and toss to coat. (This is where I use my hands and get in some gratuitous skin softening. Great for the cuticles!) Sprinkle with sea salt and place in oven. Roast for 5-6 minutes, toss, then continue roasting until most leaves are crispy - at least at the edges - but not burnt.
Eat with fingers, fresh out of the oven, while enjoying a movie of your choice. Feel virtuous that you're not eating popcorn or milk duds. Then forget to feel virtuous as the salty, roasty flavor makes your mouth all happy.
