The good rain pours and I feel a subtle stirring in the marrow of our nest. These walls that contain us, invite us to run wild and free. Poems are read with a baby on my back, between recipe lists, meal planning, and more cups of coffee. I read poems that bury themselves so deep inside me, they start to become me. I can’t escape these words today…
God speaks to each of us as he makes us,
then walks with us silently out of the night.
These are words we dimly hear:
You, sent out beyond your recall,
go to the limits of your longing.
Flare up like flame
and make big shadows I can move in.
Let everything happen to you: beauty and terror.
Just keep going. No feeling is final.
Don’t let yourself lose me.
Nearby is the country they call life.
You will know it by its seriousness.
Give me your hand.
~ Rainer Maria Rilke ~
Massaged Kale Chicken Salad with Honey Sesame Dressing
Serves 2-3 as a meal, 4-5 as a side
1 bunch of Kale
2 small chicken breasts
2 large handfuls of green beans
3/4 cup slivered toasted almonds
3/4 cup crumbled feta cheese
1 1/2 tsp oil for massaging kale
1/4 cup grape seed oil (olive works too)
1/4 cup apple cider vinegar
2 tbsp. toasted sesame oil
3 tbsp. raw local honey
3 tbsp. sesame seeds
1 clove of garlic
Pinch of Sea salt
In a blender or food processor combine all dressing ingredients and blend until combined. The dressing makes 3/4 cup. Reserve 1/4 cup for chicken marinade and set aside 1/2 cup for salad dressing. Let chicken marinate in a ziploc bag or baking dish for at least an hour, however the longer the better. About 45 minutes before you want to eat, preheat oven to 350. Bake chicken for 30 minutes or until cooked through. Once cooked, cut into bite sized pieces.
While chicken is baking, prep your vegetables. De-stem kale and chop into bite sized pieces. Using 1 1/2 tsp. of oil and start massaging kale in a large bowl. Massaging the kale dramatically changes the texture and taste, making it less bitter. You will notice the leaves start to soften and break down. Once this happens, set aside.
Remove tops of beans and steam them for a few minutes or until just slightly tender. Rinse in cool water, drain and place in bowl with the kale.
Add sliced pears, toasted almonds, feta and chicken. Drizzle with the remaining dressing and toss well. Let sit for a few minutes to soak up all the flavors before serving.
This is one of our favorites. It tastes best on a gloomy spring day with a burning candle and a happy babe. Enjoy!