PB&J Kale

Ingredients:
1 bunch Kale, Swiss Chard, or Collard Greens
1 medium onion
2 cloves garlic
2 tbls EVOO
1/4 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
2-3 tbls peanut butter (creamy works but crunchy is preferred)
1/4 cup raisins
1/2 cup water

Warm the oil in a large saute pan over medium heat while chopping the onion and kale and mincing the garlic.

Add the onion and saute for a couple of minutes.

Add the garlic and wait a couple more.

Through the salt, coriander, and cumin into the party and wait another minute.

Increase the temperature to med-high and then add the greens and the water, stirring the greens to distribute the onion, garlic, and spices.

Once the greens are sufficiently cooked (8-10 minutes depending on the type of green used and how well you like them cooked) pour in the raisins and peanut butter. Mix well to distribute the peanut butter evenly (this make take a minute or two. If you usually keep your PB refrigerated, I'd recommend letting it come to RT before adding).

Finally, enjoy!

Seared Salmon w/ Rapini

I havent done a food post in a while so it seemed about time for one. Upon pick-up of my CSA share yesterday I noticed two large bunches of greens overflowing from the box. My site coordinator instructed me they were Rapini, also known as Broccoli Rabe.

Not having made Rapini before, I set off to scour the World Wide Web a recipe. Seconds later, Rachel Ray came to the rescue with this gem. The recipe is classic RR... EVOO, garlic, and chicken stock, and was ready (prep included) in about 20 minutes.

As for the protein, I hadnt had salmon in a while so I swung by Publix and picked up a nice filet. Tired of my default preparation (baked with a generous layer of pesto on top) I went instead with a soy sauce, coriander, and garlic marinade and then seared it in coconut oil over medium-high heat for a few minutes per side. This made the kitchen a smoky, garlicy mess but resulted in a delicious piece of fish.

The result: