By COVID second wave is here—case counts up sharply, the floor managing an increase in inpatient volume, the exhaustion of a staff that handled the spring and then the summer and is now in the fall managing the return. I want to acknowledge this clearly: the people I work with are extraordinary. James is extraordinary. The whole floor. You don't see it from the outside and from the inside it sometimes looks like just the job, but it is the job done at a sustained level of difficulty that deserves more acknowledgment than it gets. I am proud to be on that floor. I am proud to do that work.
Thanksgiving is two weeks away. We're having it outdoor at my parents' and we're keeping it to eight people: my parents, Sean's parents, us four. The gathering has contracted but the meal hasn't. My mother is making the turkey and the sweet potato casserole. I'm making two pies. The pie crusts are in the freezer already. We do what we do.
Nora at nine months is into everything, walking faster than is technically safe for someone who has been walking for eight days. She has no relationship with caution. She sees a target and she goes. Liam was the same. I have notes. I'm applying them.
Bean soup on Sunday—the big pot of white beans and kale and good stock—because November needs that kind of nourishment. I ate it for lunch three days and each day was glad I made it. Sometimes the food that keeps you isn't the food you thought about making. It's the one you just needed.
The bean soup I mentioned was its own kind of Sunday anchor, but the kale kept showing up all week — and this salad is the reason why. When I want kale to actually do something, to feel like it’s feeding me rather than just checking a box, this Greek version with creamy tahini is what I make. It’s substantial enough to count as a meal, fast enough for a shift night, and the kind of thing that gets better as it sits — which, in November, feels exactly right.
Greek Kale Salad with Creamy Tahini Dressing
Prep Time: 20 min | Cook Time: 0 min | Total Time: 20 min | Servings: 4
Ingredients
- 1 large bunch lacinato (Tuscan) kale, stems removed, leaves thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, quartered and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds or pepitas
- Creamy Tahini Dressing:
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 small garlic clove, finely minced or grated
- 2 tablespoons olive oil
- 2–3 tablespoons warm water, to thin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing. In a small bowl or jar, whisk together the tahini, lemon juice, garlic, olive oil, salt, and pepper. Add warm water one tablespoon at a time and whisk until the dressing is smooth and pourable. Taste and adjust seasoning.
- Massage the kale. Place the sliced kale in a large bowl and drizzle about 2 tablespoons of the dressing over it. Use your hands to massage the kale firmly for 1–2 minutes, until the leaves darken slightly and soften. This step is important — it takes the raw edge off and makes the kale genuinely pleasant to eat.
- Build the salad. Add the chickpeas, cherry tomatoes, cucumber, red onion, and olives to the bowl with the massaged kale. Toss to combine.
- Dress and finish. Drizzle the remaining tahini dressing over the salad and toss again until everything is evenly coated. Top with crumbled feta and sunflower seeds.
- Serve. Serve immediately or refrigerate for up to 2 days. The salad holds well — the kale won’t wilt the way tender greens do, so leftovers are worth keeping.
Nutrition (per serving)
Calories: 370 | Protein: 14g | Fat: 22g | Carbs: 30g | Fiber: 7g | Sodium: 620mg