The Hungry Man Eats

Tag Archives: Broccoli

Vegetable Smackdown: Broccoli vs. Kale

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Yesterday the Hungry Man was tooling around on the web when he came across the following article on the New York Times Website:

The gist of the article is discussing the assorted methods used to get people to eat more produce, one of which would be to market types of produce the same way something like soda is marketed. The vegetable they are focusing on is broccoli. They have a group of advertising types brainstorming ways to promote broccoli and I won’t spoil the details here, but one of the top ideas they come up with is to pick a fight with kale (imagine broccoli taking on kale the same way the Chik-Fil-A cows battle beef).

Now this is all very interesting, but why is it interesting to me? Well only the day before I bought my very first bag of kale. Like most greens a bag of kale is voluminous, the one pound bag I purchased for $2.49 could also double as a throw pillow. I had come across an egg recipe on another blog that called for kale and interested me so much that I made the splurge and bought a throw pillows worth of kale. I also figured that I would find some interesting recipes for using it as a side (I did, keep reading!)

Now what the NYT article from above also alerted me to is that kale is considered the smug Pabst drinking, corduroy jacketed, mustache wearing (ironically of course) vegetable whose favorite band is Vampire Weekend, aka the hipster of vegetables.

Broccoli is more like Judith, in accounts receivable who wears her tasteful burgundy pantsuit with pride and quietly listens to Billy Joel on her Discman because she would hate to disturb you.

So tonight I cooked up some kale as a side using this recipe:

Notice that it took Bobby Flays expertise to come up with a delicious side for kale, but broccoli, like Judith is very straightforward to work with. Steam it, or boil and drain it, add a bit of lemon pepper or something and voila, you have a tasty side as well.

Let it be known for the record that my first time trying kale was delicious, but I have always considered broccoli one of my favorite vegetable sides.

I forgot to take a picture of the sautéed kale, just imagine a pile of cooked spinach with more verve and frills, so instead I leave you with a picture of my bag of kale attempting to blend in with the chair pillows.

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A Case of the Mondays: Leftovers Volume 2, Chicken and Old Stuff

Mediocre Raw Ingredients

Sometimes you have leftovers that are the remains of an excellent meal that you look forward to eating again, other times you eat leftovers or make something just because you hate to see food go to waste. Today’s meal is the latter case, and I was hoping my rogue’s gallery of ingredients pictured above would be up to the task of coming together to make an edible meal.

What do we have to work with here? A slightly freezer burnt boneless chicken breast, an aging, mostly used head of broccoli, and 12 day old couscous. I can hear you cringe from across the internet.

How can we pull this off? First I trimmed the freezer burnt parts off the chicken breast then started it cooking in a frying pan with enough olive oil to coat it(1/2 T) and a light dusting of poultry seasoning. I got the broccoli clipped off of the main head and ready to boil. I also plated the couscous and had it ready to zap in the microwave for 30 seconds when everything was ready to come together. Once the chicken was close to done, I added about a 1/3 cup of frozen Birds Eye Pepper Stir Fry vegetables (red, yellow and green pepper plus onion) to sauté. My ace in the hole for making something out of this dish was the sauce I was going to top the chicken with: Harry & David’s Pepper and Onion Relish, Classic Recipe.

Some people say that resorting to pre-made store bought sauces are the sign of a lazy chef and are inferior to something that is homemade, but on a Monday, with a cook in the kitchen who wants to put in minimal effort (me, today) do what you need to make it taste good (and cover the flavor of the chicken if I missed trimming a freezer burnt bit).

So how did everything come together in the end? Take a look below…

Chicken Dinner Saved

It looked so awesome that I decided to have some wine as well, Jacobs Creek Chardonnay 2011 to be precise. It tasted as good as it looked also! This is a recipe I would gladly make again with fresh ingredients, it only took about 20 minutes to put together as well.

 

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