Yesterday, I came home early to complete Day 1 of the Yoga Journal 21 Day Challenge. I decided it would be good to twist, stretch and relax before taking on dinner, most of which was inspired by Jamie Oliver and Bobby Flay:
Diced pork with Famous Dave's Rich & Sassy BBQ sauce, Jamie Oliver's Perfect Roast Potatoes (I did the olive oil/rosemary option) and Bobby Flay's Sauteéd Kale.
As usual, I used less oil than the recipes called for, but I wouldn't skimp too much on the potatoes because it really boosts the flavor and increases the crunchy edges. I didn't peel the potatoes or cut them into same-size pieces like Jamie instructed, but will be sure to do so next time. Well, I'll cut them into equal sizes anyway; it's really hard for me to take the skin off of potatoes because I love the texture so much. Despite my lack of peeling and uniform chopping, these were still pretty much the best-tasting roasted potatoes I've ever made. Rich flavor, excellent crunch factor, soft interior. Love, love, love. And although they take a while to prepare, I think I prefer them over my usual baked fries now.
Since I already went a bit overboard with garlic cloves in the potatoes, I used only 1 clove for the kale and used the last bit of red onion we had. Still a really great flavor. And adding the splash of red wine vinegar at the end really seemed to cut through any remaining bitterness of the kale, while also adding some brightness.
I haven't bothered to buy kale since my failed attempt at kale chips, but I'm glad I decided to give it another shot. I definitely dig it sauteéd and look forward to adding it to soups as well.
Doug approved, which made me happy. He's kind of my at-home version of an Iron Chef America judge, heh.