Tuesday, April 14, 2009
I sauteed finely chopped kale and onion with onions and garlic, and combined it with simmered Israeli couscous, using the Kitchn's method for cooking this pasta-cum-grain with leafy greens. Then I sauteed scallops in olive oil and herbs de Provence to top it off. Here's what we said about it to a friend who gave me the herbs a few months ago:
I used the last of the herbs de Provence you gave me to make seared scallops with Israeli cous cous and kale and may I humbly say that it was the closest thing to culinary perfection that I have ever
experienced - in the words of Dr. Seuss "If you never have you should. These things are fun and fun is good."