Tuesday, September 14, 2010

Keep kale on the stove a bit longer

Remember the Cheesy Orzo with Veggies I made last month that I loaded up with kale? Well, I wasn't actually honest about the end result of that dish, which although tasty, also produced some ... let's jut say intestinal issues. Kale is yummy stuff, but it's also some serious roughage that I think requires a little more time over the flames.

So when I decided to pair kale with Pork Medallions with Mushroom Gravy, I still served Cheesy Orzo but left out the veggies (which made it quite runny, by the way, so you might want to reduce the fluid amount by about 1/4-1/2 cup), and let the kale cook for about 30 minutes. Even after all that time, it still was firm!

Sauteed Kale
2 strips bacon, diced
1 garlic clove, minced
1 bunch kale, sliced in 1/2 strips with stems in the middle
1/4 t. freshly ground pepper
1 c. chicken broth

Cook bacon over medium heat, then remove to paper towels. Add garlic to pan and quickly stir around, then add the kale and pepper and saute until wilted, about 3 minutes. Add the chicken broth and let it simmer, partially covered, for about 25 minutes, or until it's tender to your liking. Add bacon and heat through, then serve.

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