Sautéed Kale


I realize this recipe may not be as exciting as some of my others, but knowing that it is a superfood, should entice you to try it (if you already haven’t). The skinny on this leafy green is that Kale, also known as borecole, is one of the healthiest vegetables on the planet. It’s available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. So… with all that being said, eat your Kale!

This recipe is super easy to prepare and adds some really nice flavor.

Sauteed Kale

Ingredients

  • 1 1/2 lbs. kale, stems removed and leaves coarsely chopped
  • 2 tbsp. olive oil
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 garlic cloves, minced
  • 1/2 cup vegetable or chicken stock (can use 1/2 cup water if desired)
  • Salt and pepper, to taste
  • 2 tsp. red wine vinegar (can substitute balsamic)

Directions

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
  3. Add the garlic and cook until soft, but not colored.
  4. Add the stock and kale, and toss to combine.
  5. Cover and cook for 5 minutes.
  6. Remove cover and continue to cook, stirring until all (most) of the liquid has evaporated.
  7. Season with salt and pepper and add vinegar.

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Cherry Tomato Vinaigrette


If you saw the post on my trip and culinary adventures in NY, then you’ll recognize the name of this dish. If not, I’ll tell you that I had a wonderful meal at a restaurant in SoHo… Slow Cooked Salmon with Corn Pudding and Cherry Tomato Vinaigrette, which was mouth-watering delicious. I decided to make this mostly because I was reminiscing of that dish, and wanted to try making it at home. You might think this recipe is like a traditional salad dressing because of its title, but that simply is not the case. The cherry tomatoes are cut in half, and remain in tact which makes it a nice accompaniment to serve with fish, steak, and chicken, but would also be great in a salad.

Ingredients

  • 1 medium shallot, sliced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. nonpareil capers (the tiny ones), drained
  • 1 pint cherry or grape tomatoes, cut in half lengthwise
  • 1/2 tsp. kosher salt
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup canola oil
  • 1 tbsp. chopped flat-leaf parsley
  • 1 tbsp. chopped fresh basil
  • 1/2 tsp. ground cumin
  • 1/8 tsp. freshly ground black pepper

Directions

  1. In a medium bowl, stir together the shallot, vinegar, capers, tomatoes, and 1/2 teaspoon salt.
  2. Let that stand about 10 minutes, then stir in the olive and canola oil, parsley, basil, cumin, and pepper.
  3. In a large skillet over medium heat, add the vinaigrette to the pan, and bring just to a simmer, stirring with a wooden spoon.
  4. Cook until the tomatoes soften, about 5 minutes.
  5. Spoon the sauce over desired dish and serve.

 

Cherry Tomato Vinaigrette w/Marinated Rib-Eye and Polenta

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