The kale recipe is a variation on something the lovely Carol saw in the paper: kale with cream. The recipe is all over the web but here's my variation.
- Strip the leaves off (⇒ discarding the stems)
- 1 bunch of kale
- Combine in a bowl:
- 1 Tbs stock
- 1 Tbs butter or margarine
- 1 Tbs milk (or soy milk)
- a pinch of nutmeg
- When the kale is tender, drain it and add it, still hot, to the bowl.
The original recipe (which makes way too much, unless you're feeding a family of eight herbivores) says to chop the kale. This is a waste of time IMO because the stuff is so soft after boiling/steaming. Oh, and the original recipe tells you to boil the kale, which takes a lot more water than steaming and probably loses more vitamins....
About the chicken. It seems to be an open secret that a chicken roasted with no seasoning whatsoever is still delicious. What I did last night was simplicity itself. I had a 4-pound chicken.
- Preheat oven to 400°F.
- Spray a roasting pan and rack with cooking spray.
- Discard the giblets.
- Remove the backbone (I used a Cutco® knife) or just cut down one side of the spine
- Flatten the bird onto the roasting rack (in the pan), skin side up. You'll break the breastbone.
- Discard wing-tips if you like.
- Place the rack in your preheated oven.
- After 30 minutes, cut the oven temp down to 350° and put a little aluminum foil over the breast.
- Start checking the temperature about 15 minutes later with an instant-read thermometer. You're done when the thigh reads 190°.