I went to a Tori Amos concert. With a group of friends, including 2 straight men. One of whom is my boyfriend, who has already seen Tori four other times. Perhaps surprisingly, I was introduced to Tori in the first place by my high school boyfriend. My dad took me to my first, second, and third concerts (Natalie Merchant, Mary Chapin Carpenter, Sarah MacLachlan). All artists I discovered through his CD collection.
So I guess the men in my life like folksy female singers. Whatever, no shame. They have good taste.
Although straight men were in the minority at this concert. The crowd mostly consisted of fabulous gays, tattooed tough ladies, and the comfily-clad liberal arts school set. (Guess which one I fall into…)
Anyways, Tori, at 50 years old, is an incredible performer. We should all be more like her. Maybe she got that way by eating potato salad. With kale. And green beans!
Yeah, that seems likely.
Delicious when served with beet reuben sandwiches for dinner.
2 cups small red potatoes
1 large handful (about 1.5 cups) of green beans, ends snapped off
1 small bunch kale, torn into bite sized pieces
1/4 t crushed red pepper flakes
2 cloves garlic, minced
2 t smoked paprika
1 T lemon juice
handful of fresh parsley or dill, chopped
For the dressing, mix together:
1/4 cup of olive oil
Nearly 2 T of whole grain mustard
2 t dijon mustard
2 T white wine vinegar
a lot of fresh ground pepper and some salt
To cook potatoes: Put (rinsed) potatoes in a medium pot and add enough cool water to submerge potatoes. Add sprinkle of salt. Bring to a boil and cook for about 15 minutes, uncovered, until fork-tender. Drain and set aside. When cool, cut into bite-sized chunks.
To make green beans: In same pot you made potatoes in, bring 2 inches of salted water to a boil. Add green beans, return to a boil, and cook for just 1 minute, until more pliable but still crunchy. Drain immediately and set aside. When cool, cut into 1/2 inch segments.
Heat 1 T olive oil in a large pan. Add garlic and red pepper flakes and cook over medium-high heat until you can smell the garlic, 1-2 minutes. Add green beans, potatoes, and smoked paprika. Stir constantly until the vegetables are coated in paprika. Cook about 5 minutes, or until potatoes are slightly crispy. Add kale, 1/4 cup water, lemon juice, s&p, and another small drizzle of olive oil. Cook until kale wilts, stirring frequently, making sure all ingredients intermingle.
Pour into a bowl and let cool. Right before serving, mix in dressing. Top with herbs.