When I saw the recipe for Kale I wasn't so sure about it, but I thought I'd give it a try. It is a dark leafy green that when cooked doesn't loose it's bite. I want to say it tastes smiliar to spinach. Also like spinach, it has lots of good vitamins it it. Jared and I both liked the way it tasted. It's a great alternative if you're getting sick of the usual veggies you cook.
I also made some brown rice to go along with this meal.
OVEN-BARBECUED PORK CHOPS
Ingredients
6 Pork loin chops
6 Pork loin chops
Kosher salt
freshly ground pepper
olive oil
1 lg onion, diced
2 clove garlic, minced
2/3 cup orange juice
1 cup barbecue sauce
freshly ground pepper
olive oil
1 lg onion, diced
2 clove garlic, minced
2/3 cup orange juice
1 cup barbecue sauce
Instructions
1. Preheat oven to 400°F.
1. Preheat oven to 400°F.
2. Head a large ovenrproof skillet over high heat. Drizzle both sides of pork chops with olive oil and sprinkle on salt and pepper. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
3. Add about 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
4. Transfer the pan to the oven and bake for 15 minutes. Serve the sauce over the pork chops.
SAUTEED KALE
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 bunch Kale, ribs removed, coarsely chopped (see Tip)
½ cup water
2 cloves garlic, minced
2-3 teaspoons balsamic, sherry, or red-wine vinegar
2 tablespoons bacon bits (make your own or store bought)
Salt and Pepper
Instructions
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, pour out any remaining water. Add garlic and cook until fragrant, 30 seconds to 1 minute. Remove from the heat. Toss with vinegar, salt, and pepper to taste and top with bacon bits.
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, pour out any remaining water. Add garlic and cook until fragrant, 30 seconds to 1 minute. Remove from the heat. Toss with vinegar, salt, and pepper to taste and top with bacon bits.
Tips
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
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