Kale Salad with Feta, Golden Raisins & Crunchies (and a WIP Anti-Racism Action Plan)
There are many more important things going on in the world right now than something as trivial as a salad. America has cried out in response to the unjust killings of George Floyd, Breonna Taylor, and so many other Black people, sparking a national conversation about white privilege, systemic racism, police brutality, the prison industrial complex, and the complexities of protesting. We recently entered Pride month, which celebrates the LGBTQ community and brings awareness to how far we still have to come in ending discrimination and its deadly effects on queer and trans folks. And we’re still in the midst of a global pandemic whose death toll has recently surpassed 100K in the US, which has ravaged our economy, causing 36 million Americans to file for unemployment in two months and which has shed light on our administration’s absolute inability to lead in a time of crisis. On top of it all, we’re in an election year. And it’s still really hard to find flour.
All that being said, food is fuel, and we need fuel to fight, to reflect, to grow, and to continue to get up every day and stand up for what we believe is right and just. The same can all be said for self-care. We must must must take care of ourselves - physically, mentally, spiritually. Food has unmatched power - it can educate, heal, nourish, comfort, connect. Sometimes, a meal can check every one of those boxes, leaving us feeling more whole.
Over the past few months, I’ve been fortunate enough to have a job. But with that job comes working from home in a confined space. My office is my bedroom and while yes, that’s holding me accountable to making my bed every day, it also means there’s no natural separation between work and home. When the work is done, I take a couple of steps over to my kitchen to cook/eat/clean. Aside from the occasional Postmates order, I’m disconnected from restaurants and therefore lose the ‘connection’ part of what makes food and eating so special. And over the last weeks, I’ve been glued to my phone, scrolling through Instagram as my network shares the latest in the national dialogue about race. In short, there isn’t much space for food.
And yet, cooking and eating, when we can make time for it, can be the ultimate form of self-care. Like a guided breathwork meditation, cooking allows me to focus on just one thing, quieting my inner voice for just a little while before getting back to the real world. And while trying a new recipe is a fun challenge and a diversion, I find that coming back to my tried and true recipes is what’s most energizing. Cooking them allows me to be on autopilot (like when you get into the groove of meditation) and eating them brings the comfort of something familiar. In short, these recipes are utilitarian and rejuvenating, sustaining mind and body when it’s most needed.
This salad is that recipe. While it’s a stretch to call it “cooking” (we’re really just chopping, tossing, and crumbling here), that’s what makes it so perfect for this moment when there’s so little time to spend on anything other than work (political, professional, personal). It is ready in minutes, giving you that quick moment to disconnect, followed by something healthy and flavorful. And while we’re still experiencing a shortage of both “free” time and grocery inventory, I love that this salad is meal-prep-able and adaptable based on what you have on hand.
Take care, keep your eyes and heart open, take action and feed yourself well.
If you are White and are looking for ways to educate yourself on systemic racism and participate in meaningful change, here are some learning/action resources to get started. Feel free to email me with any you’d like to see added.
If you want to read:
If you want to watch/listen:
If you want to donate:
If you want to support Black-owned businesses:
and are in the Bay Area, here’s a list of restaurants
and are in Nashville, here’s a list of businesses by category
and are a reader, here’s a list of Black-owned bookstores by state
I also just learned about Libro, an alternative to Audible that supports independent bookstores!
and are a Postmates user, search “Black Owned” in the app for a list of businesses near you
If you want to reflect, consider journaling about or discussing these questions with a loved one (from Lisa Olivera):
What is your earliest memory around skin color? Race? Difference? Privilege? Hierarchy?
How did your parents talk to you (or not talk to you at all) about whiteness, privilege, and racism?
What media do you consume? Who is represented in that media and how are they represented?
How do you feel when you witness blatant racism? What about less obvious forms of racism?
How do you feel when you consider your own internal racism and biases?
In what ways have you placed your own comfort over the wellness of Black and Brown folks?
What feelings come up with you are around BIPOC?
What are your values and does your current relationship with anti-racism reflect those values?
What do you want to commit to engaging with, learning about, and taking action around?
Who can you have conversations with about white privilege, white supremacy, and anti-racism?
And...here’s the salad!
Ingredients: (serves 2 as a main, 4 as a side)
1 bunch Lacinato kale
2 juicy limes or 4 less juicy limes
2 tablespoons olive oil
⅓ cup golden raisins
Feta
Corn nuts, moong dal, or another crispy seasoned snack
Flaky sea salt
Soft boiled egg or avocado (optional)
De-stem the kale, slice into thin ribbons, clean and dry. Add to a large bowl.
Squeeze lime juice over kale. Using clean hands, massage the citrus juice into the kale until leaves are tender and soft.
Add olive oil and raisins and toss to combine.
If using corn nuts, roughly chop them. Add them to the top of the salad.
Crumble the feta over the salad.
Slice the soft boiled egg in half or cube the avocado (or both!) add add to the top of the salad.
Enjoy!
Marinated kale can hang out in the fridge for a few days. Add toppings right before eating.