February 07, 2013

Kale Three Ways

In continuation with our obsession of deliciously nutrient packed kale, I made this for dinner. Greek style marinated pork and kale three ways; baked into chips, crushed and used as a seasoning, and their stems sautéed. One may think that this was over load, but I actually find kale to have a very neutral and pleasant flavour, something that can be enhanced and flavoured with just the slightest touch of whatever you desire. 

Plus, it's super pretty with it's dark green frilly-ness!

Oven roasted red skinned potatoes with kale dust. The "dust" was an was an accident and so I improvised, but the results were tasty so that's all that matters. I started off by making kale chips, but with my first batch, I over salted. As I mentioned in my post about kale chips, you must use a very light hand when seasoning! I learned that after two trays and a tear and a half. So being one who refuses to waste food, what better way to utilize this green saltiness than to crush them up and toss starchy bits into it?!

It was simple, just grab a handful and rubbed your hands together. Instant edible dust. :)

Kale stems sautéed with garlic and red onions. I wanted to use all parts of the kale, not just the leaves. After all, we bought the leafy green by the bunch- why not consume all parts of it? There's no recipe, it's that easy!

Chop up the stems into roughly 1 inch pieces, heat a pan on medium high with a pat of butter and a glug of olive oil. Add in slices red onion, a couple cloves of crushed garlic and cook until it starts to brown. Add stems, along with a small splash of broth (or water) and cover to steam for 5 minutes. Uncover and give it a good stir allowing remaining liquid to evaporate. Gently salt and pepper to taste. 

That little bit of butter really gave the kale a nice oomph! It was creamy tasting and just as addictive as their leafy counterpart. I imagine it would be wonderful in a cold salad dish with pasta or quinoa! Mmm...

As for the protein part of the meal, I made Greek marinated pork. The marinade had olive oil, lemon juice, fresh garlic, oregano, rosemary and thyme in it and I didn't measure. I cut a hunk of pork butt meat into 1.5 inch cubes and let it party a little. A couple hours or so. 

Ideally, I would have used a grill to cook, but we all know by now how I am without such luxury at the moment. Though I do have a...George Foreman Grill...but it's not the same. Enter my sautée pans! I like the non-stick variety as it makes clean up easier and those yummy caramelized bits get picked up by the cooked meat at the end. But if you're not into that, GET OUT. 

Just kidding! Use whatever you have or want! 

Heat the pan on medium high, add pork cubes leaving space between each one. Over crowding is bad. It's bad at the mall and it's no different in the kitchen! Turn them every so often so all sides get a little colour. You know the pork is done when you slice open one of the bigger pieces and it's cooked. 

...That's how I do it anyways. It works.

I promise that this will not be the last time you'll see or read about KALE on this blog. I'm actually craving some right now. Weird, right? Who craves for vegetables? Ha!

Happy Thursday!

Page Views


Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

Follow Me



home cooking Tank meat vegan vegetarian nature baking smart shopping flowers Toronto garden Richard dessert food pork ravine beef chocolate chicken noodles cake eating out fruit review Animals Birthday sick girl cosmetics dining out cookies BBQ Chinese Halloween cupcakes plants roasted potatoes Christmas bugs cat nailpolish pasta seafood steak drinks fish raspberries sandwich snack turkey Spring family ice cream recipe strawberries Park burger dog make up rice Indian bread free peanut butter pizza tomatoes CNE Kids Korean Thanksgiving Tulips afternoon tea buffet movies online shopping soup vanilla video birds coffee kale lemon pancakes pumpkin ribs sprinkles winter Autumn Barca Mother's Day Rich Star Wars Summer Valentine's Day Vietnamese breakfast death sale scones sushi trees Japanese Lola boots burgers gardening hot and spicy macro nuts seedlings sweet potatoes toys vegetarian food festival wraps Brick Works Chanukah DIY Easter Instagram Katie Passover art bee brunch bunny caramel cranberries curry donuts downtown duck herbs knitting lamb lobster pool raccoon red velvet spiders tacos Caribbean Chinese New Year Dragon Pearl Edwards Gardens Father's Day Gardien George Foreman Grill Greek Lens Baby St. Jacobs Thai all you can eat beaches books candy cheese clothing coconut crafting dragon fly dumplings eggs infinity scarf mashed potatoes muffins oatmeal peking duck pesto pie portrait salmon samosas smoothie spectacles tofu tree vet America Canada Day Canon 50mm Canon T2i Comic Con Cuisinart Keurig Markham Music Ohio T1i ants apples bagels baking with beauty box bruschetta camera lens cereal cheese cake cinnamon cream cheese custom ducks eye farm fireworks french toast fries frozen garage sale green tea hair care honey horses hot dogs hotel king crab laundry limes moon picnic popcorn rain rapini road trip salsa samples sauce scary skin care steam buns vega vegan. vegetarian weekend zoo 35mm Amaris Atticus Canon 55-250mm CoverGirl Disney Earth Day Five Guys Greenies Ikea Italian L'oreal Matt and Nat Melitta Mum Nikon P5100 Purex Rammstein Revlon Richard. vegan Rosh Hashanah Salad King Sci-Fi Shanghai Singapre Skinny Cow Spirng Starbucks Tank Girl Whittamore's farm Winston bag basil bees boats brownies brushes bubble tea bubbles butter tart butterscotch cake mix cookies camping candied carob cars cashew cheese casserole celebrity chicken. meat chili chipmunk cicada circus clown compost contest cookie couscous crochet deep fried deer dehydrator doves dreams eating out. duck elephants face mask fail fairy shrimp fassbender fly gadget granola green beans ground cherries gum hair dye hockey home cooking. chili home cooking. meat juicing kettle corn lawyer left overs mango marshmallow matzo meringue middle eastern nature. bugs. animals olive ornaments parfait peppers piano play time polenta pomegranate prints pumpkins racoon regrowing shopping snacks snail snowflakes soy squares steak. beef stew surprise travel upick veal venison waffles wallpaper wasp wedding worm yogurt yorkshire pudding youtube