Standard fare

Chicken, Barley Risotto, Fall Vegetable Hash & Kale

This was a tasty meal incorporating old favorites and a new recipe for Barley (and Butternut) Risotto from Cooking Light, Oct. 2014 p.154.  I made the Barley and Butternut recipe a couple of days earlier and separated the roasted butternut because I knew there would be leftovers.  We ate the extra roasted butternut for lunch and the leftover risotto was a perfect side dish for dinner.

Here's how I cook my kale:

Sautéed Kale

1 Tbs olive oil
1 slice thick bacon
1/2 cup chopped onion
1 bunch fresh kale, chopped or torn
1/2 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper

Put oil and a slice of bacon in a cold skillet and cook bacon over medium-high heat until crisp.  Remove bacon to drain.  Add the onion to skillet and sauté for 2 minutes.  Add the kale and toss in the grease to coat.  Add the chicken broth and put a lid on the skillet.  Turn heat to medium and let cook covered for 4 min.  Remove lid, sprinkle with salt and pepper, stir, and taste for doneness.  If pan is dry and kale is not done, add more chicken broth and cover for a few more minutes until you get the doneness you desire.  Chop the reserved bacon and sprinkle over kale.