Kale Greens, Simply Dressed

Kale has always been my favorite in the “greens” family; it’s heartier texture holds up well to cooking and milder flavor pleases my palate. And now, I have found my new favorite way to cook and serve them!

My typical method for greens was to fry up a little bacon, saute some onion in the grease, add the greens with a mixture of water, vinegar, and sugar, and cook down for a few minutes. Top with the bacon and enjoy! That’s how mom makes them, and they are so good that way, but not too long ago I tried something a different, and it was a winner.

When you cook the greens in liquid, they can overcook really quickly (especially when you have a tendency to walk away from the stove for a minute, like yours truly!), which leads to mushy greens – not my favorite. So I got to thinking about how to add the flavor without adding the extra liquid. I decided to lightly saute the greens, and then dress them after they’re done and still warm. It worked wonderfully.

Kale starts as a giant pile of greens that you think will never all fit in your pot, and then it cooks down to such a tiny amount that you’re sure a kale thief broke into your house and stole it all when you weren’t looking. Because it can be so unwieldy at the start of cooking, I always found it hard to make sure all the greens were seasoned evenly while cooking. Waiting until after they are cooked to add my seasoning fixed my problem, and the easiest method for me was to toss them in a simple vinaigrette (plus we all know how much I love a vinaigrette).

The kale comes out crisp-tender and evenly coated with the vinegar flavor that pairs so well with any green, and I feel like I haven’t cooked my veggies to death and still have all of the nutritional benefits of what has come to be known as a “superfood”. Plus, it just tastes super!

Kale Greens with Vinaigrette

• 2 bunches fresh Kale – rinsed, drained, and roughly chopped
• 2 tablespoons Olive Oil
• 1 tablespoon Dijon Mustard
• 2 tablespoons Red Wine or Apple Cider Vinegar
• 1 tablespoon Pure Maple Syrup
• 1/4 teaspoon Salt

Start by making the dressing so that it is ready, as the kale will not take long to cook.

In the bottom of your serving bowl, whisk together mustard, vinegar, maple syrup, and salt. Set aside.

Heat the olive oil in a large pot (really large, I use the biggest soup pot I have) over medium high heat. Add the kale and saute for one minute, tossing and stirring constantly. Reduce heat to medium, cover the pot and steam greens for one more minute.

Place greens in serving bowl with dressing, and toss to coat. Serve immediately.

Roasted Pepper and Onion Couscous

There are a couple of nights a week where we all get home about 5:30 and then have to rush around to get something awesome going for dinner. I rely on my meal planning, prepping what I can ahead of time, and a few really easy components. Couscous is definitely one of those easy options. If you can boil water, you can make couscous! No really, it’s that easy! You just stir the couscous into boiling liquid, and it takes care of the rest on its own.

When I can, I like to jazz it up a bit, such as this idea for combining it with some roasted veggies to make a complete side dish. Really, you can roast whatever vegetables you’d like, but I love how the sweetness develops in the peppers and onions, and then combines with the savory couscous and the crunch of the toasted pine nuts.

Roasted Pepper and Onion Couscous

• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Red Onion
• ¼ cup Olive Oil
• ½ teaspoon Salt
• 1 cup uncooked Couscous
• 1 cup Chicken Broth
• ¼ cup Toasted Pine Nuts (see note below)

Preheat oven to 400⁰.

Chop both peppers and onion into 1” pieces. Toss with olive oil, spread on a baking pan in a single layer, sprinkle with salt. Roast for 20 minutes.

When veggies are almost done, bring chicken broth to a boil, stir in couscous, remove from heat, cover and let sit for 5 minutes. Fluff with a fork.

Serve cous cous in a large bowl with roasted vegetables and any pan juices. Top with pine nuts.

NOTE: To toast pine nuts, place them in a dry pan over medium high heat. Cook for about 5 minutes, stirring frequently. Keep an eye on them; they can and will burn quickly!

Baked Zucchini and Tomatoes

Vegetables, I need vegetables! After eating rich, heavy holiday food for a while, I am so ready for a plate with some fresh vegetables on it. Don’t get me wrong, I love warm, cozy, comforting winter foods, but right now I’m also longing for that light, crispness a fresh vegetable can bring. Kinda hard to find a farmer’s market right about now, but I can get zucchini in the grocery store, and I’m pretty sure this recipe will do the trick!

This dish is easy to toss together, and the flavors of tomatoes, garlic, and zucchini are always a hit. Even though these veggies are baked, the zucchini still has a crispness and a light taste, which is just what I am looking for.

Baked Zucchini and Tomatoes

• 3-4 medium sized Zucchini, cut into 1-inch pieces
• 2 cloves Garlic, minced
• 1/2 teaspoon Salt
• 1 cup freshly grated Parmesan cheese
• 1 14 oz can diced Tomatoes (I like the Italian seasoned kind.)
• 2 tablespoons cold Butter, small diced

Preheat oven to 400. Spray a baking dish with non-stick cooking spray.

Put zucchini in the baking dish, top with garlic, salt, and 1/2 cup of the Parmesan cheese. Pour tomatoes over the top. Dot with diced butter. Bake for 20-25 minutes.

Top with remaining 1/2 cup Parmesan cheese, and return to oven for another 5 minutes. Serve hot.