Hale the Kale

Kale, the super-food right?  We are pretty healthy eaters, but for some reason Kale never seems to make it's way into our shopping cart at the grocery.  I think the one time I did try to buy it I couldn't find it... so I gave up and bought spinach instead.  Needless to say, I haven't really been too enthused about trying to eat it. But on a whim this week we picked up a bag of Organic Kale Salad at Kroger because it was on Manager's Special {gotta love the discounts}.

We made two meals with it - and I must say, it was pretty tasty! The hubs really loved them too... so that's a major bonus. I wanted to share our two kale meals from this week because they were easy, simple and super tasty.

The recipes below serve two people.

Monday: Grilled Flounder & Couscous with Kale

Ingredients:
2 Flounder fillets
3/4 cup Couscous (plain or flavored - ours was spiced with saffron & chives)
1 cup Kale
1 1/4 cups Water (for boiling Couscous)
1 tbsp. Olive Oil
1 tbsp. minced Garlic

Marinade:
2  tbsp. Olive Oil
1/2 cup White Wine
1/4 cup Soy Sauce {we substituted Worcestershire Sauce and it was just as tasty}

Roasted Red Pepper
Garlic Salt
Pepper

First, marinate the flounder {using above recipe} for 4-6 hours.  Preheat grill and cover grilling section with aluminum foil. Place fillets on foil and season with roasted red pepper, garlic salt and pepper. Cook approx. 15 minutes until flounder flakes apart.

Meanwhile, in small sauce pan, bring 1 1/4 cups water to a boil. Add Couscous and stir.  Remove from heat, fluff with a fork and cover. Let stand for 10 minutes.

At the same time, in medium sauce pan heat 1 tbsp. olive oil, add garlic and saute just until soft {do not brown garlic}. Add kale, stir, cover and cook for 10 minutes.

Add kale to couscous and stir.  Serve along side fish and eat immediately!


Tuesday: Cilantro & Lime BBQ Shrimp served on sautéed Kale and grilled Green Beans. 

Ingredients:

14 large Shrimp

1/2 lb fresh Green Beans

2 cups Kale Salad {with sliced carrots & radish}

1/4 cup Red Wine Vinegar 

1/2 cup Water

1/8 cup fresh Cilantro, chopped

1 tbsp. minced Garlic

1 Lime

Olive Oil

Pepper

Kosher Salt

Baste: 

1/4 cup BBQ Sauce {we used Sweet Baby Ray's}

1 tsp. Honey

Pepper to taste

Cook green beans first. Clean green beans and place in large bowl to toss with olive oil, salt and pepper.  Cook over medium heat on aluminum foil on the grill 10-15 minutes until done.  

Next, heat 2 tbsp. Olive Oil in medium saucepan on the stove top.  Add 1 tbsp. garlic and sauté until soft. Add kale salad and 1/2 cup water, stir, cover and cook 10 minutes or until kale is tender. When kale is cooked, remove and place in medium bowl. Season with salt and pepper and toss with red wine vinegar. 

{The shrimp take about 5 minutes to cook, so have them ready to go on the grill just before your kale is done.} First, skewer shrimp season with half your lime, pepper and cilantro. Grill for one minute on each side just until pink. Squeeze the remainder of the lime over the shrimp, baste with BBQ Sauce {as directed above} on both sides and remove from grill.  Don't over-cook shrimp!

Serve shrimp over kale salad, along side green beans and enjoy!