Well, tonight is the official kickoff to New York fashion week with Fashion’s Night Out. When I moved up here in 2009, it was the first year they had ever done Fashion’s Night Out. It was started by Anna Wintour to breathe life into the retail industry after the economy collapsed. It was a way to get customers excited about fashion and shopping again. Four years later, it’s a huge worldwide success. Fashion’s night out is now celebrated in major cities all over the world.
So being a new New Yorker and a fashion lover at heart, I was pumped and attended the first year. What I thought was going to be a night of shopping turned out to be a night of glamour, stilettos, and sipping champagne. It was more of a social gathering in all of your favorite stores with dj’s, food, and who’s who in the fashion world. Sadly, I took my t-shirt jean wearing butt home, but not before I got this hand painted Coach tote which became my carry-all bag to work everyday for my umbrella, flats, and a brown bag lunch. Life is art. Art is life. Interpret the bag any way you’d like.
Call me a health nut. It’s ok. I can take it. The older I get, the more conscious I am of what I eat. Sound body, mind, and soul. That’s my motto. So let’s get to cooking this kale.
Use a sharp knife and remove the stems before chopping.
Saute the greens and add some chickpeas for protein.
Ricotta salata is the best part. It’s slightly soft and salty just like feta. Simple side dish, but oh so healthy.
Chickpeas with Kale, Spinach, and Ricotta Salata
adapted from Giada at Home
serves 4 to 6
This is a quick and healthy side dish to put together. If you can’t find ricotta salata, use feta.
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
4 cups frozen chopped spinach
1 bunch kale, stems removed and chopped
1 (15-ounce) can garbanzo beans, drained and rinsed
zest from 1 lemon
juice of 2 lemon wedges
1 cup ricotta salata cheese, crumbled
kosher salt and freshly ground black pepper
In a large sauce pan, heat the oil over medium heat. Add the garlic and cook for 2 minutes until fragrant and light brown. Using a slotted spoon, remove the garlic and discard. Add the spinach and a pinch of salt and pepper, and cook for 3 to 4 minutes until wilted. Add the kale and a pinch of salt and pepper, and cook for 3 to 4 minutes until wilted. Add the beans and cook for 2 to 3 minutes until warmed through. Transfer to a large serving bowl. Add the lemon zest and lemon juice and toss to combine. Sprinkle with ricotta salata. Season with salt and pepper to taste and serve.