Way back in November, I blogged about making my first recipe from Gwyneth Paltrow’s cookbook, “My Father’s Daughter,” her delicious kale chips.
It feels like a million years ago – how much I’ve changed since then! I can’t get over how I am no longer the frightened cook, I’m a vixen in the kitchen!
I’m someone who actually experiments in the kitchen now, adding my own spin on recipes I see on blogs, in magazines, etc. and so forth, making up my very own concoctions and just enjoying the whole process of Making Something.
Tonight, I had some leftover kale I needed to use up that I had bought last week to make those kale chips again (which, by the way, are nothing short of heavenly). But I didn’t want to make the chips again, so I scoured around for something to do with it, but nothing jumped out, until I revisited the original source of my eating kale in the first place: Gwyneth, if I may be so bold as to be so informal to call her such.
Jackpot! I found her sautéed greens with onions and soy sauce and knew it would be an easy dinner to make after my slow-as-molasses deadline day today.
Note: As a staunch onion hater, I omitted them and used just a dash of dried onion from my spice rack.
Just a quick saute, and the brilliant emerald green of the kale came through and was hearty, yet light, and so very delicious. I’m really becoming a fan of kale, and think it’s about to go head to head with my longtime standby green, spinach.
The only thing I would change:
This recipe calls for 1 1/2 tablespoons of soy sauce, which I found way too much for my taste (and I am a big fan of salt). Maybe I just didn’t use enough kale to counter the amount, but I’ll definitely use a lighter hand next time.
Note to self: Put kale on the shopping list!
What’s your favorite green, and how do you prepare it?