Wednesday, March 24, 2010

Kale and Tempeh with Leftover Merlot-Olive Oil, Onion Bagel

Among other items we received this week from our "online farmer's market", Papa Spud's, was a gallon bag packed with kale. I used about half the kale; I hand stripped off the leaves from the stems and ribs, composting the latter. In a stock pan with a little bit of olive oil over medium heat, I started cooking 1/4 red onion cut into large 3/4" or so pieces. As the onion started becoming clear, I added a half package of tempeh, cut into pieces approximately 1/4" x 1/2" x 1/2", and let it cook just two minutes or so.

The tempeh was still light colored and didn't brown; I added the kale leaves and briefly stirred, then added about half a cup of the leftover liquid from the baby artichoke dish I made last Friday, as well as a little bit (maybe 1/8 teaspoon) of salt. I stirred then covered the pan, reducing the heat to low, and cooked for about 10 minutes till the kale was tender.

Today, I wanted to pick up a few bagels from Bruegger's, and found that they had a nice Wednesday special - a dozen bagels for $5.99. They actually give you thirteen bagels, which I went for; I served an onion bagel to each of us for dinner and split and froze the rest - expect to see bagels in the coming days, too! I served the kale with the bagels, as well as carrots that we also got from Papa Spud's.


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