As I mentioned in the last post, I found a way to make kale that Bob and I not only don’t mind eating, we actually really like. I adapted the recipe (of course) from a roasted tomato recipe I found on line. And by adapted I mean looked at, took the basic idea, then totally changed it. I made this the other day in the oven, but as I was grilling pork loin today, I went with the grill.
So … I took a pint of cherry tomatoes and a bunch of kale, sauteed them in a frying pan with a little olive oil and a little seasoning (I used Italian dressing mix – just a little) until the kale was wilted. I transfered everything to a roasting dish (or grill pan with aluminum foil) and popped it in the oven at 400 degrees (or on the hot grill) for about 30 minutes in the oven and about 20-25 on the grill. The tomatoes “pop,” and the kale gets a deep roasted flavor and a slight crispy texture. The acid from the tomatoes cuts the vegetable taste of the kale and the roasting brings out a little sweetness. Today I paired it with some pork loin
for a very nice little dinner. In all honesty I could do the kale and tomatoes by themselves as a great vegetarian dinner, but alas, I do not cook only for myself.
I should also mention this is a quick dinner – I made the entire thing after work and we still managed to eat before I was starving and biting Bob’s head off. So this can be added to the weeknight meal rotation (as long as I have kale in my veggie basket >-<).