Round out your dinner with one of these healthful side dishes.
Roasted Kale Chips
Recipe by Tyler Florence, from “Tyler Florence Family Meal,” (Rodale). Serves 8-10.
Ingredients
3 bunches kale, such as dinosaur kale, curly kale or a mixture
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Directions
Preheat the oven to 325. Line a rimmed baking sheet with parchment paper. Wash and dry the kale very well. Cut the kale into chip-sized pieces, discarding the thick stems, and arrange on the baking sheet. With a pastry brush, gently paint the top of each kale chip with a little oil, then sprinkle with salt and pepper. Bake until crispy, 30-35 minutes.
Stir-Fried Shredded Greens
Recipe adapted from “Alice’s Cook Book,” by Alice Hart (Lyons Press). Serves 6.
Ingredients
1 3/4 pounds spinach, bok choy, choy sum or kale
2 tablespoons peanut oil
3 garlic cloves, finely sliced
2 red Thai chiles, deseeded and finely sliced
2-3 tablespoons fish sauce (may substitute Worcestershire sauce)
Pepper
Directions
Rinse the greens in a colander, then shred roughly.
Heat the oil and garlic in a large wok or frying pan (adding the garlic to cold oil should help prevent it from burning too easily). Add the chiles when the garlic just begins to sizzle. Cook for half a minute or so, then add spinach, and stir to coat with the oil.
After a couple of minutes, when the leaves have wilted, sprinkle the fish sauce over the leaves. Stand back: It’ll be a bit pungent. Season with freshly ground black pepper and serve immediately.
Grilled Broccoli with Parsley, Garlic and Anchovies
If you hate anchovies, omit them and/or reduce them. From “Cooking in the Moment,” by Andrea Reusing (Clarkson Potter). Serves 4.
Ingredients
2 small bunches of young, tender broccoli
2 tablespoons olive oil, plus more for serving
6 anchovy fillets, minced
2 garlic cloves, mashed to a paste
Grated zest of 1 lemon
1/3 cup finely chopped fresh flat-leaf parsley leaves
2 teaspoons chile flakes, or to taste
Directions
Prepare a hot fire in the grill. Cut the broccoli lengthwise to make long florets with the tender stem attached. Blanch in well-salted boiling water for just 15-20 seconds, a little longer if the broccoli is more mature. Drain well, transfer to a medium bowl, and toss with 1 tablespoon of the oil. Grill the broccoli to slightly char it all over.
Mix together the anchovies, garlic, lemon zest, parsley, remaining 1 tablespoon oil and chile flakes in a bowl. Add the grilled broccoli, toss well, and serve with olive oil at the table for drizzling.
