Today, our little guy–Zayd–turns one week old. We’re all doing well. Khaled, our two-year old is adjusting OK to the new addition and we have to be smart about giving him the attention he needs.
We’ve been blessed to have friends and family who made us amazing food the past week. It makes life so much easier when we don’t have to worry about what’s for dinner.
Today’s recipe is something I’ve made two weeks ago. I have to admit, it was the first time I cooked kale–not something you would expect a dietitian to say! While I knew its nutritious value, I didn’t grow up eating it, and I had no idea how it tastes like or how to cook it.
So I experimented and it worked out well! I figured there needs to be something to balance out the kale (bitter and mushy). Beets! Colorful, crunchy, and sweet. Roasted pine nuts for crunch, healthy fats, and a little more elegance.
- 3 medium red beets
- Salt, pepper, garlic powder, olive oil (eyeball it)
- 2 tbsp olive oil
- 3 garlic cloves, chopped
- 1 16-oz package chopped kale
- 1/8 c pine nuts
- juice of half a lemon
- 1/4 tsp salt
- 1/8 tsp pepper (or to taste)
Pre-heat oven to 450 F. Peel the beets and chop into 1-inch cubes (or a little smaller). Season with salt, pepper, garlic powder, and olive oil. Place on a baking sheet and roast for 30 minutes. Five minutes before the beets are done, place the pine nuts on the baking sheet to toast until gold (keep an eye on the pine nuts as they could burn faster than that).
Meanwhile, heat the olive oil in a large saute or sauce pan. Start with 1 tablespoon and add more later if needed. Add the kale, and let it cook for 10-15 minutes. Season with salt, pepper, and lemon juice.
Add the roasted beets and pine nuts to the kale. Stir for the flavors to combine. Serve hot.
The winner of the 7-Day Menu Planner for Dummies is: Lauren Slayton! Congratulations Lauren!