No pic, but still. . .

Very short entry today, and no pic of the dish; sorry! There are two pics of the kale, however. Both are from my garden; very yummy.

Tonight’s dinner was a hit all around. On the menu: Prosciutto Wrapped Shrimp from The Accidental Hedonist (I used Applegate Farms Turkey Bacon, which is the best turkey bacon on the market.), Portabello Mushroom Risotto, and Herbed Kale with Tomatoes. The Kale recipe:

Herbed Kale with Tomatoes

1/4 onion, chopped
8-10 Sage leaves, minced
1/4 teaspoon thyme, minced
1/8 teaspoon chervil, minced
1/2 cup chicken stock
1 teaspoon Patak’s Spicy Ginger & Garlic Marinade
2-3 cloves garlic, minced
1 medium sized tomato, chopped
1 bunch of Kale (about 1/2 -3/4 lb; 30 leaves or so)

Wash the kale well. Like spinach, kale has a tendency to collect grit on its leaves. Pat dry and trim sides of leaves away from the center rib. Leaves smaller than 3 inches are usually fairly tender, and can be left with the rib intact. Discard the ribs, slice kale into ribbons and set aside.

Heat 1-2 Tbsp of olive oil in a skillet and add chopped onion. Cook until transluscent, then add herbs, Patak’s, chicken stock, and garlic. Let simmer for a few minutes until stock begins to reduce. Add tomato and cook for a few minutes more, until it starts to soften into stock mixture. Add sliced kale on top and cook just until wilted, stirring to fully cover kale with sauce.

Serve immediately.


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