Garlicky Braised Kale with Balsamic Vinegar and Capers

I went to my first cooking class with Myra Kornfeld. It was so much fun and I loved learning how to cook different vegetables. This is definitely in line with my goal to each more veggies that I started last year. :) This reminded me of southern greens, and I knew I had to make it for Garrett. So we had it for Sunday dinner tonight with Salmon - big hit!

Title: Garlicky Braised Kale with Balsamic Vinegar and Capers


Ingredients:
10 garlic cloves, peeled
2 Tablespoons extra-virgin olive oil
1 Tablespoon + 1 teaspoon capers, drained
1 lb Kale (stemmed, washed and torn into 1-inch
pieces)
1/2 teaspoon salt
freshly ground black pepper
1/2 C water
1 teaspoon balsamic vinegar

Directions:
Whack the garlic with the side of a heavy knife to
lightly crush each clove. Slice each smashed piece
in half.

Warm the olive oil in a medium (to large) pot over
medium heat with the garlic and saute, stirring until
the garlic starts to brown (2-3 min). Add the capers
and saute for another minute. Add the kale, salt,
pepper, and water. Toss the kale with tongs,
pushing the uncooked leaves to the bottom until all
the greens are wilted. Reduce the heat and simmer
covered until the kale is tender (10 min).

Uncover and turn the heat to high and boil away the
remaining liquid stirring frequently until the liquid has
almost all evaporated. Remove from the heat and
stir in the vinegar. Serve immediately.

Number Of Servings:4

Preparation Time:30 min

Salmon Pinwheels

We had this dinner on Sunday and it was delicious! It was in EatingWell.

• 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (Saltine Crackers also work)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon whole-grain mustard
• 1 tablespoon chopped shallot
• 1 tablespoon lemon juice
• 1 teaspoon chopped rinsed capers
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 1 1/4 pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
• 4 teaspoons low-fat mayonnaise

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Mix oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
3. Working with one at a time, spread 1 teaspoon mayonnaise on a salmon strip. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Add breadcrumbs on top. Repeat with the remaining salmon strips.
4. Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.