November 2, 2010: An All Veggie Dinner

Tonight I had Jasmine Basmati rice with peas and corn with a side of Kale.  Kale is similar to Collard Greens because of its bitter flavor.  That bitterness can be counteracted by flavoring/seasoning it correctly.  I first put the fresh kale in salted boiling water for 5 minutes then removed and rinsed with cold water to stop the cooking process.  I then sauteed the kale in garlic and butter seasoning it with salt and pepper.  Once the kale was infused with the garlic and butter I added a teaspoon of lime juice.  It provided the perfect acidity and citrus flavor to counteract the bitter flavor that is common with kale.

For dessert I decided on cut up sweet and sour Granny Smith Apples with little servings of peanut butter and Nutella. This is definitely the perfect end to a healthy dinner.

Peace, love and no beef!

Guramrit K.

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