Pink of Perfection

This time of year is so strange, isn’t it? Even hardened pessimists have a glint in their eye of possibility. And yet even the most Sally Sunshine among us can probably not help but be reminded of our past “failings,” rife as this time of year is with talk of resolutions and beginning again. Perhaps we have tried and failed before to change something about ourselves and even if we want to give up the cycle of “New Year, New Me,” the pull of possibility is mighty strong.

Of all the resolutions you’ve shared thus far, I found myself thinking most about is Anne’s: “I am stealing a friend’s resolution to ‘make my body sing.’ This could be going to yoga. Or not. Eating chocolate. Or roasted veggies. Saying yes. Or saying no and reading at home, alone on the couch. It just might be the perfect resolution…”

It might just be, and it seems to hit on the head of what it means to be our best selves: to always be tuned in to what will be best thing for us at any given moment. That necessitates a really developed self-knowledge, as well as some will. A piece of dark chocolate might make my body sing; a bag of drugstore chocolate? Not so much. There is also the matter of what’s best for us not always being the most appealing or easy option. And why can it be so hard to do what what will make us happiest? This is a conundrum I might be struggling with till my dying day.

There are some good choices, though, ones that are nourishing, sustaining, that are easy to make. Like feeling, after one too many glasses of wine last night, that your body would sing were it given a soup filled with dark greens, mellow with earthy flavors and brightened, perhaps, by a squeeze of lemon. You can practically feel the brain cells rebuilding as you lift your spoon and sip.

Leek, Mushroom, and Barley Stew
adapted from Bon Appetit

The flavor of this soup really develops after a couple of hours of sitting or when it’s left overnight in the fridge. I also found it especially divine when garnished with a squeeze of fresh lemon. On the other side of the spectrum, some freshly grated parmesan would be lovely as well.

1 tablespoon olive oil
2 leeks, chopped, white and pale green parts only (about 1 1/2)
8 ounces sliced cremini mushrooms
2 garlic cloves, minced
2 1/4 teaspoons minced fresh rosemary, or 1 teaspoon dried
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
8 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 8 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.