Soup Up My Soup

Food and Stuff

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Sauteed Kale from Kabir’s garden

Last weekend I went back to London for the night to attend Kabir Bhola’s harvest party. He’s got a pretty ambitious garden in the side yard of his suburban home, and I took the liberty of bringing back with me some freshly picked kale. I like kale best sauteed, and it’s a pretty painless dish to cook. Here’s an easy recipe that doesn’t take more than 10 minutes, 5 minutes of that active time.

Heat up about 3 tablespoons of olive oil into a sautee pan or wok. Then take two cloves of garlic and puree them or slice them thinly and add them to the hot oil. Once you can smell the garlic, add about four bunches of chopped kale and half a cup of water. Cover and heat on high for about five minutes. Then take the cover off and continue to heat until all the liquid has been removed. Plate the kale and then dress with good red wine vinegar and some salt and pepper to taste. Serves about four.


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Sauteed Tilapia and Zucchini

Been trying to eat more fish lately, so I Picked up a flillet of tilapia and a zucchini on the way home from work today.  I smeared the fillet in some good olive oil and then cooked it in a few tablespoons of butter for about 5 minutes. I sauteed the zucchini in some olive oil as well for about ten minutes, sprinking salt and peppper a few times.