I was going to start with a post complaining about the stupidity of Ironman, and how stupid I was for signing up, and everything in general is a big bucket of stupidly stupid stupidity.

Then I had lunch and thought better of it. Especially after eating the greens. Good gravy, but these greens make me want to eat not only my vegetables, but yours, too.

Here’s the deal: Saturday morning, I got up earlier than is legal to do so on a Saturday. I had a fourteen mile run, though, with my leg still not cleared for full speed, it was going to be a fourteen mile walk, made of two seven-mile laps. IMNZ’s course is made of laps, and I’ve had to wrap my head around the idea that just because I’ve come back to my front door doesn’t mean I get to stop, prop up my feet and empty a few cold ones. This is mental training, too, people, and if it takes going in circles around the neighborhood to get my brains as ready as my legs, so be it.

Anyway. The weather cooperated, complete with cloudy, pristine skies and the Pacific churning away. I did loop one, came back to the house to pick up Anne, then did loop two. Anne only had to do forty-five minutes, so she sheared off for home while I kept going. Lucky for me, Anne was cool enough to go to the farmers’ market and score some goodness, including chickens from a farm whose name I’ve forgotten but will be sure to remember so you can try their poultry, too. I’m talking about chicken that tastes like chicken, not that nasty stuff that comes out of a bag looking a sickly green and smelling like feathered sadness.

I finish the walk, come home for a well-deserved croissant, then head to the pool. I then made a tactical error, one of the classics: I went grocery shopping after strenuous exercise. That’s the only explanation for the way I floated through the Co-op’s produce section, grabbing bunches of greens and tossing them in the cart like a vegetarian zombie. It wasn’t until I’d gotten home and fed that I looked at the take and thought, “Well, what now?”

Here’s what I did.

1) Chopped an onion and sauteed in olive oil.
2) Chopped five or six cloves of garlic and tossed ’em in for good measure.
3) Carmelized this mix.
4) Cleaned and de-ribbed the greens (a bunch of spinach, a bunch of Swiss chard, a bunch of purple kale). Chopped into manageable chunks.
5) Put the greens into the skillet (the ten-inch cast iron beast that, really, every cook should have) in batches until they wilted.
6) Salted and peppered the whole lot.
7) Served with the chicken and pan gravy.

The sweetness of the onions, the mild bitterness of the greens, the good chicken taste, Lord! This was the kind of meal that could solve political struggles, bring about peace and harmony, deliver vital amounts of folic acid. I recommend it when you need a pickup.