Hi. I'm back, eating and enjoying blogging. Here is yesterday's dinner.
Kale is 79 cents a bunch (organic kale is $1.49 a bunch). I love kale and if you are growing any, this is the time of year when it is ready to eat from your yard.
A can of beans is priced between 69 cents and $1.50. I buy canned beans when on sale and had these at home. (These were Great Northern beans. You can use and kind of White or Navy beans or black eyed peas or even garbanzo beans..whatever you like.)
I marinated the pork in the juice from 2 lemons, some olive oil and some Herbes de Provence for about 30 minutes.
I put the pork and marinade in an open piece of foil on the center grill of my 3 grill BBQ- and turned on the heat on *both* sides, *not* the center. Radiant heat. Like being in an oven. Close the BBQ lid. I let this go until the inner temperature was 150 degrees. (If cooking in a stove, it should cook at 325 degrees for about 25 minutes per pound, again, until inner temp is 150- you take it out and it will continue cooking to the 'proper' inner temp of 160)
MEANWHILE, a side dish.
Cold olive oil.
When olive oil gets hot, put in about 2 Tbs butter. Let it melt.
Let the one side get crispy, sizzle, kind of get burned.
Flip the beans over (so the "raw" side will start to get crispy) and top teh crispy side of beans with raw, chopped kale. It is going to steam while the beans cook.
Wait until you hear the beans sizzling again, then scrape them up, stirring the kale so it will cook in the pan.
When it looks like this, it is done. You can taste it. Some people now add garlic, onions and stir fry some more. I like the butter/oil/fresh kale/crispy burned bean flavor myself.
The pork, cooked and cooled forms a nice light crust, is flavored with the Herbes de Provence and lemon and is tender inside.
There it is, food for two for less than $5 total.
I hope everyone has a nice weekend!
Marinate pork in a mix of lemon juice, olive oil and Herbes de Provence
Cook by radiant heat until inner temperature is 160 and remove from heat source to cool and continue cooking (or cook in oven @325 for 25 minutes per pound-until inner temp is 160 and remove since it will continue cooking)
Kale and beans
Cook drained/not rinsed canned beans in single layer in pan that has had olive oil heated and then butter melted in the olive oil until the beans start to "pop" and turn crispy on one side.
Flip beans over, top with one bunch chopped kale (about 8 cups) and let beans crisp on other side. (Kale will be steam cooking). Scrape beans, moving kale to bottom of pan and continue cooking until kale is finished. You can add onions or garlic now and let that cook in pan.
Remove from pan, top with olive oil and grated parmesan cheese.