Lately, I've been experimenting a lot with kale. Similar to its leafy green cousins, kale contains high antioxidant power and many other goodies like calcium, vitamin C, beta carotene, and something called indole-3-carbinol, which evidently helps block the growth of cancer cells. (I'm in).
|Baked breaded chicken cutlet over a bed of sauteed mushroom & basmatic rice and stir-fried kale.|
There isn't an exact recipe to this mainly because I haphazardly tossed ingredients into my wok and hoped for the best. You'd be surprised how much good fortune you'd find with that technique (but don't keep me accountable to it).
In a nutshell, I breaded chicken cutlets with egg, flour, and some basil/parm-seasoned breadcrumbs. While that was baking in the oven, I tossed some fresh kale into the wok with a little bit of olive oil and a ton of garlic. Kale takes longer to cook than spinach, so be patient. After a few minutes, I took my day-old basmati rice from the fridge and stir-fried it with fresh mushrooms and ton of more garlic in a separate frying pan. Then...
Plated kale first, then mushroom rice, then my nicely crusted chicken breast. Poured myself a generous glass of vino. Ate and was happy.
|Must never forget my dear friend, le vin rouge.|
Remember that cooking takes practice. And practice involves many trials and errors. Don't give up! Anyone and everyone is capable of cooking good food!