I’m back…no maybe this is forth.
Let’s just call it back since I’m currently in my own home, but just for the night as I am heading back to my parents’ tomorrow night. I’m slightly disoriented and had to have the woman at Trader Joe’s tell me what day it is.
It was a crazy busy weekend (and Monday) in class. The past four days were both physically and mentally exhausting as I learned a lot of new theories and skills and bounced back and forth between home and work all of the while reminding myself that another weekend would come. I crashed hard last night and gave up my morning run to enjoy a blissful 10 hours of sleep. I knew before coming home tonight that I would have to make an emergency grocery store run. The BOY went out for the ‘essentials’ while I was gone, which included chocolate milk and bacon…not enough to get me through my week even with a few nights back at my parents!
Thanks to the holiday, there was no traffic. I made it home before the BOY and threw together a quick and easy dinner (thank goodness for frozen veggie burgers). Someone in the class this weekend told me about a kale recipe and I found a few leftover leaves in the fridge that were still fresh and crisp. I can’t believe the BOY didn’t eat them…ha ha!
In this recipe, you start by cutting the leaves off of the stem.
Drizzle with lemon juice and olive oil.
Then sprinkle on garlic powder and my secret ingredient…Trinidad Lemon Garlic from The Spice House!
The worst thing about kale is that it doesn’t photo well.
The good news…it makes a fresh and healthy side dish for dinner. The lemon and garlic make the perfect combination on this crispy green.
BTW, not pictured on my dinner plate is the HUGE bowl of air-popped popcorn (also covered in Trinidad Lemon Garlic) that I had after dinner when I finally sunk my bottom into my couch to zone out and watch some TV. I can’t believe tomorrow is Tuesday and my workweek begins. I’m not sure if I will be able to drag myself off of the couch ever again!!!
A few other fantastic kale recipes to try this winter…
Green Smoothie (can use spinach, chard or kale)
Lemon Garlic Kale
1 batch of kale, rinsed and dried well
Olive oil (about 2 teaspoons)
Juice of 1/2 of a lemon, squeezed
Lemon garlic seasoning
-Cut the kale off of the stem, leaving the leaves long. Spread them out onto a cookie sheet, covered in foil, and sprayed with cooking spray.
-Drizzle olive oil and lemon juice over kale. Do not soak or it will not cook evenly.
-Sprinkle garlic powder and lemon garlic seasoning over kale.
-Bake in preheated 350 degree oven for 12 minutes or until edges just begin to brown and kale becomes crispy. Keep a close eye on the kale and DO NOT OVER BAKE!
-This makes the perfect side paired with fresh fish or can be eaten as a snack with nuts and dried fruit.