feeling springy

it's getting warmer which means two things: i'm becoming petrified of my beach body and tiny, baby sweet vegetables abound.  Awesome, because obviously one can help the other, right?  

Dear tiny, baby sweet vegetables:  Please make my legs more tan and less jiggly?  Sincerely, Me.  Really, though, you know how I feel about dieting.  And you surely know how I feel about salads (blech).  But, I can totally get behind a collection of well-seasoned, cooked to perfection vegetables on a pretty plate.  OHH, that's what this is?

Braised Baby Artichokes over Garlic Rubbed Kale w/Sauteed Radish

1 bunch kale, stemmed and cut into ribbons

2 tbsp extra virgin olive oil

1 clove garlic, minced

sprinkle of dried chili flake (optional)

salt + fresh pepper

1 lemon

2 lbs baby artichokes

1 garlic clove, crushed

1/2 cup broth

1/2 cup wine

2 tablespoons olive oil

salt + fresh pepper

1 tbsp grass fed organic butter

1 tbsp extra virgin olive oil

2 bunches radishes, trimmed of greens, cut lengthwise down center

salt + fresh pepper

For kale:

Rub kale with all ingredients extensively, breaking it down a bit with your hands.  Sprinkle with salt and fresh pepper to taste.

For artichokes:

Fill a big bowl with water and cut the lemon in half,juice it right in there.  Remove the tough leaves from the outside of the artichokes, cut off any stems and trim down the pointy tops.  Cut them down the center lengthwise and pop them directly into the lemon water as you work.  Trust me, these babies will oxidize on you in a heartbeat.  Heat up olive oil on medium low in a big, wide skillet and pop in your crushed garlic clove.  Allow it to brown a bit and season the oil for about 5 minutes.  Add in your artichokes and remaining ingredients.  Set to medium high and cover for about 10 minutes.  Remove the lid and allow the rest of the liquid to evaporate for another 5-10 minutes until tender.  Season with salt and pepper.

For radishes:

Heat butter and oil in a large cast iron pan on medium high heat until foamy.  Add in radishes, cut side down and let them crust up for a good 5-8 minutes.  Give them a stir and finish cooking about another 3-4 minutes.  Season to taste.

No, you don't have to go through all this to make a salad, this can easily just be three great ways to prepare three delicious vegetables.  Hell, you might as well eat them all at the same time.