Posts Tagged ‘lemon’

Kale & Beans

The other night I was looking for a different recipe for Kale instead of crispy kale that we love and fried kale and almonds. I stumbled upon a recipe from 101 Cookbooks.  I thought I had all the ingredients but upon cooking the dish I discovered I didn’t have walnuts and enough parmesan. However I improvised and we loved it. This is what we did.

  • a bunch of Kale – we used lacinato kale – the dark green long leaf kind, stems removed
  • 1/2 C of great northern beans
  • 2 Tbsp  olive oil
  • couple shakes of sea salt – fine grain
  • 1/3 slivered almonds
  • 1 garlic clove minced
  • freshly ground nutmeg – maybe 1/8 tsp
  • less than a 1/3 C of parmesan cheese

Wash and chop kale, set aside to drain.  Heat olive oil on medium heat add beans in a single layer. Cook until toasted brown, make sure to get both sides.  About 4 – 5 minutes. Beans will be golden brown and crunchy looking.

Add kale and salt, cook until kale begins to wilt.  Stir in almonds and garlic, wait about 30 seconds, then add nutmeg stir. lastly parmesan cheese.  The original recipe called for lemon zest and lemon juice.  I totally forgot about. However adding both those would enhance the dish. It tasted great without and would taste lovely with.


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  • 4 Cornish game hens
  • salt and pepper to taste
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 24 cloves garlic
  • 1/3 cup white wine
  • 1/3 cup low-sodium chicken broth
  • 4 sprigs fresh rosemary, for garnish


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

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