Monday, February 7, 2011

Scott Eats - Marinated Greens and Pork Chops

This is a feature I plan to do at least once a week.  It's an extension of something I did with my other twitter account called #ScottEats.  Instead of just a photo, it will include a write up.  I'll try to keep it brief for Joe VI.

Marinated Greens
TKB has requested we start including more whole food meals in our menu, after a successful whole food salad she made a few weeks ago, I searched for another salad recipe and came across this for Marinated Greens.  We were in dire need to return to a normal diet.

- one bunch kale
- one bunch spinach
- one red and one yellow bell pepper
- olive oil
- sea salt
- cayenne pepper
- one lemon
- one inch piece of ginger
- one half red onion

Strip the kale leave off the stems and chop into bite size peices; chop spinach into peices. Throw greens in a large bowl. Pour 3/4 cup olive oil and squeeze one lemon on greens and mix with hands.

Process in food processor bell peppers, red onion, ginger, 1/2 cup olive oil, sea salt and cayenne pepper to taste. Process till it's a liquid.

Pour marinade over greens and mix with hands. Eat right away or even better let sit for few hours.

The pork chop was just a standard center cut seasoned with a Parmesan Herb spice, cooked on the grill for 12 minutes.

We actually didn't include the cayenne pepper so it wouldn't be too spicy for TKB.  With the ginger and red onion it was spicy enough.

Many people will see this recipe and think, "Kale?  That's a salad bar decoration.  It's not edible!"  This is actually our third recipe that includes Kale and they are all delicious (I'm sure the other two recipes will make their appearance here eventually).  Kale is one of the most nutrient rich vegetables and contains a very high level of anti-oxidents, as well.

The pork chop is just a normal chop from the butcher counter at the grocery store; however, we slice it in half.  Partly to extend it and also because meat should really be flavoring to a meal and not the main course.   A four or five ounce cutlet is more than enough.

Prep time was about 30 - 45 minutes (including pork chop cook time).  I'm not a 20 minute meals cook. I'm perfectly fine spending 45 - 60 minutes in the kitchen cooking dinner.  Cooking fast meals generally means including processed, pre-prepared food whose nutrients have been replaced with sodium or fats.  We try to cook with ingredients that are as close to their original state as possible.  We purchase locally grown plants and meats as possible and rarely visit the center of the grocery store for items.

Give the recipe a try and let me know what you think.

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