Kale is a wonderful vegetable. It has been in the Healthy Eating Hit Parade for some time now. This cousin of broccoli and brussels sprouts is very versatile. It also packs a significant nutrient punch giving us much more than the minimum of Vitamins A,K, and C as well as a hefty dose of fiber.
I must confess that I don’t use Kale all that often. Oh, I’ve included it in soups and pasta sauces and have maybe partaken in the occasional salad (after it was well massaged), and I can eat an entire tray of Kale chips by myself, but it is not the first green that I turn to, being more of a spinach gal. I’ve learned to like its taste over time, still I always feel it needs a little something more.
I couldn’t resist a beautiful bunch of Tuscan Kale at the store, so it came home with me. It resided in the refrigerator for a few days looking at me with anticipation each time I opened the door. Finally, when I had few vegetable choices left, I took a leap of faith and decided to make it our side dish for dinner. now what?
I’d never sautéed it with the intention of it being the lone performer in a dish, but that’s what I decided to do. I could have gone a simpler, healthier route, but that would probably not fly with Papa Diehl. I embarked on an adventure that featured smokey bacon and shallots with just the right amount of red pepper flakes for heat. What a marvelous dish it was!
I would venture to say that this rendition would top anyone’s hit parade, healthy or not.
Instructions
Wash the kale well and strip the leaves off of the stems. Slice across the leaves making 3/4 inch strips. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon, pepper flakes, and shallots. Cook over medium to low heat until the fat is rendered and the bacon in slightly brown and the shallots are golden.
Stir in the vinegar and brown sugar loosening and brown bits in the skillet.
Add the kale and toss to coat evenly.
Cook the kale until it is wilted and tender. This will take anywhere from 5 to 10 minutes depending on your tenderness preference.
Add salt and pepper to taste and transfer to a serving bowl.
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This is an easy riff on Chicken Parm. Sun Dried Tomatoes along with some Provolone Cheese fill the breasts’ deep pockets.
The breasts get a thorough egg dip and a generous roll in flavored Panko Bread Crumbs before they bake in a hot oven. This makes the crust extra crunchy enough that you won’t miss the frying. A thick coating of provolone melts under the broiler, sealing the deal.
This is a lighter version of the classic that will make a tasty star appearance on any plate. Whether accompanied by Garlic Mashed Potatoes and Caramelized Zucchini as shown here or a side of pasta and a crisp salad, or any other sides you want to present, it is a quick and easy Weeknight Supper.
Instructions
Cut a deep pocket into the thick side of each breast. Season inside and out with salt and pepper.
Chop up the tomatoes and 2 slices of the cheese fairly finely. Add the onion and garlic powder along with the italian seasoning, Let it sit for 10 minutes or so.
Divide the tomato mixture between the two breast pockets. Do not overfill, the breasts should still close. secure with a toothpick if necessary.
Beat the egg in a shallow bowl.
Pour the panko crumbs into another shallow bowl.
Dip each breast in the egg, coating well. Place each in the bowl of panko crumbs and coat well, pressing the crumbs into each breast.
Place the breast in a shallow baking dish that has been coated with the cooking spray. Coat the tops of the breast well with the cooking spray.
Bake in a 400 degree oven for 25 minutes or until cooked through.
Top with the remaining 2 slices of cheese and broil for 3 -5 minutes until cheese is melted and bubbly. Allow to cool for 5 minutes and serve.
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