Tomorrow, I’ll be attempting my weekly long run of 12.5 miles. The longest I have ever—ever!—run. (Please note: “attempting” is the key word here.)
Tomorrow, I’ll be wearing heels. I mean. High, high heels. I never wear heels. (Pray for me, please.)
Tomorrow, I’ll be up until well past 10. (FYI, this never happens.)
Tomorrow, I’ll be dancing, eating prime rib, laughing, chatting with family, and indulging my love of frosting and cake at my cousin’s wedding.
Tomorrow, I’ll be going, going, going. And then going (and going) some more.
And so, tonight I stopped.
Tonight, I ate grilled, wild caught salmon on a bed of garlicky swiss chard. I ate slow.
Tonight, I visited and chatted with Pepere.
Tonight, I went to Whole Foods, bought some mixed nuts, drank a kombucha, and laughed with some friends.
Tonight, I took a bubble bath. I read a magazine. And then I plan on reading some more.
And so, tomorrow? I’m ready.
Garlicky Swiss Chard
Swiss chard reminds me of kale. But it also reminds me of spinach. I happen to think that it has the delightful best of both personalities. The leaves are soft and tender. They will wilt and shrivel with embarrassment in just a few moments. Of course, my favorite component of swiss chard is the flavor. Where kale is strong and boisterous, swiss chard has a much more mild manner. It’s slightly withdrawn, so to speak. Which makes it perfect for showcasing your favorite choice of protein, be it grilled tofu, chicken breast, or–in my case–salmon.
Round out the meal with some form of starch. I opted for potatoes, as that’s what I happen to have a lot of in my basement right now. I think quinoa or brown rice or even a hunk of favorite, whole grain bread would pair nicely as well. Enjoy!
- 1 medium bunch of rainbow swiss chard, tough stems removed, leaves chopped
- 1 tsp olive oil
- 1-2 cloves garlic, minced
- splash of red wine vinegar
- sea salt and black pepper to taste
- Heat oil in a medium pot.
- Add garlic and cook for about 1-2 minutes, or until garlic begins to smell fragrant.
- Add swiss chard. Cook until leaves are beginning to wilt. Add vinegar, salt and pepper. Continue cooking until leaves are tender and wilted. Taste to be sure that salt and pepper are to liking. Plate and enjoy!