It's a shame that so many varieties of
kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the
Fall and Winter, so right now it is abundant at the market.
From bacon to egg rolls and sausages to smoked ham, pork is crucial to so many of the things we eat. That's why we're celebrating National Pork Month. To celebrate, take a cue from one of these five ways to prepare succulent, flavorful pork.
If you're looking for something to do with the
leftover fennel pork loin, then be sure to check out this recipe for a pork, white bean and kale soup. It's a quick and hearty meal that comes together in no time. Serve it with a side of fresh crusty bread — tip: find out when your grocery store has fresh bread — and sliced manchego cheese.
Crazy for Dino Kale
For dinner in Autumn, I always enjoy a sautéed green. Lately, my fave has been kale, especially dino kale, so named for its reptilian texture. This green is in season through late Fall, since the leaves are sweeter after a hard frost. Not only is this green high in vitamins K and A, but it also is decent source of dietary fiber. Plus, it is tasty!
If you think
braising is a technique that only applies to slow cooked meat, well think again! Tonight's quick fix meal is a medley of braised vegetables. You can feel fantastic about this dish because it is wonderfully good for you!
