Wednesday, June 13, 2007

Veal with Lemon and kale

Tonight's dinner is adapted from a recipe in Donna Hay Flavors. I wanted something that I could serve with my enormous bag of CSA Kale and this seemed to fit the bill perfectly. The lemon gave a lovely tang to the dish and it was very quick, healthy and tasty.

This was my first time cooking kale and I didn't know what to expect. I was absolutely delighted when I put it in the pan and it turned from a dull, grey/green to the most vibrant, brilliant shiny green. Gorgeous! And it tasted great as well, not bitter at all. A little chewy in texture, but still delicious.

Veal with Lemon and Kale
(Serves 2)

1 tbs olive oil
1 tbs butter
shredded lemon rind of 1 lemon
1 tbs lemon juice
1 tbs oregano leaves
2 veal loin chops
cracked black pepper
2 tbs of olive oil
4 cups of kale
1 medium onion, sliced
2 cloves of garlic, crushed
1 tbs lemon juice

1. Place oil and butter in a frying pan over low-medium heat. Add lemon rind, juice and oregano leaves and cook for 3 minutes or until leaves are slightly crisp. Remove lemon and oregano mixture and set aside.

2. Increase heat to high. Sprinkle the steaks with pepper and add them to pan. Cook for 2 1/2-3 minutes each side or until cooked to your liking.

3. In the meantime, heat another pan on high and heat oil, onion and garlic. Add Kale and cook for about 2 minutes until kale has reduced down and is tender. Add the lemon juice and stir for a few more seconds.

4. To serve, place half the kale mixture on each plate, top with veal chop and then sprinkle the lemon and oregano mixture over the top.

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