kale is so effing good, you guys. it's one of the only foods i know that has the addiction capacity of a cheeto but the nutritional facts of the opposite of a cheeto. i feel like i keep talking about kale and how awesome it is and i swear i'm not being paid by, like, the kale association of brooklyn to preach this stuff, but as kale season comes to a close, i figure i'll show you all how i love to eat it so you can have a few last little hurrahs. and then i'll shut up and start planning ramp recipes.

anywho, meg came over yesterday toting the biggest juiciest dried cranberries i ever did see, along with garlic and her first ever shallot (meg, meet mr. shallot, mr. shallot, meet your future home). over stemming kale and cracking eggs we talked future plans and past lives and pondered what a real academic university experience would have been like. and then despite nearly breaking all of our teeth on the oh-shit-that's-not-burnt-garlic-that's-a-piece-of-the-pepper-grinder, we had a delicious time!

kale salad with cranberries, garlic, shallots, and an egg

makes 2 servings.

this recipe is based off of the gouda life's sauteed purple kale with charred shallots & fried egg, which i am totally obsessed with and make multiple times a week. i started adding dried fruit because i loooove the textural fun and sweetness that it adds.

ingredients

2 tb + 2 tsp olive oil

2 large handfuls of kale, stemmed

1 large shallot, sliced

2 cloves of garlic, sliced

salt + pepper to taste

2 large eggs

2 small handfuls of dried cranberries (or any other dried fruit!)

clues

1. heat 2 tablespoons of olive oil in a large skillet over medium heat. add kale, shallots, garlic, salt, and pepper, and cook until crispy, stirring occasionally. timing will vary based on how crispy you like it.

2. scoot the kale to one side of the skillet (is "scoot" a technical term?) and drizzle in the remaining 2 teaspoons of olive oil on the empty side. let that heat up for a few moments and then crack in the eggs. cook the eggs how you like them (i like to let the bottom firm up and then add a few spoonfuls of water and cover the whole pan until the top of the eggs firm up).

3. divide the kale evenly between two plates and sprinkle on the cranberries. add the eggs on top, add more salt and pepper (and hot sauce) if desired, and enjoy!

-yeh!

a summer without the schnitzel truck

is like anything without mustard.

it is a little scary and i never want to do it again.

we finally reunited yesterday and i got something newish:

eggplant schnitzel

with spicy mayo

and ~~we embraced each other~~ i ate it on the high line.

which was perfect, because the high line has great benches, and enough of them*

*one day i'll discuss my extensive knowledge of benches, because i have one.

my mom can attest to it.

and can i confess something? before that i'd never had eggplant.

well, maybe i have and it was mixed with something and i just didn't know it.

but this was the first time i ordered an eggplant-focused thing

and it was so great!

and not just because animal babies weren't killed in the process,

but also because it had a sweet yummy taste and a new texture i've never before met in a schnitzel.

schnitzel truck, i missed you so much omg

-yeh!

p.s. on the subject of schnitzel {story of my life}: here is a little piece i wrote about a new israeli schnitzel place that is launching this weekend