New recipes, September 2, 2012

We made both of these up, based on our handy ingredients:

Kale Greens and Tomatoes:
Sauté 1 cup sliced onions in bacon grease (about 2 TBSP) til golden. Add 1 cup water, 2 tbsp light brown sugar. Bring water to boil, then add 4 cups chopped kale and salt and pepper to taste. When the kale is cooked down, add about 2 cups to tomatoes--we used large cherry tomatoes, halved. Simmer til tender, about 25 minutes.

Pan Grilled Steak with Braised Fennel, Red Bell Peppers and Tomatoes:
Sauté 1/2 fennel bulb and one sliced red bell pepper in olive oil til starting to brown. Add 1 cup water and salt and pepper to taste and braise til tender, 10-15 minutes. Add about. 12 yellow cherry tomatoes and braise 1-2 more minutes. Set aside. Add 1/2 tbsp unsalted butter to pan. Salt and pepper a thin steak and cook til medium rare, 1-2 minutes per side, depending on the thickness. Serve topped with the vegetables.

We also had corn on the cob.

We give the greens a 4, and the steak and vegetables also get a 4.

Wine: Villa Medoro Montepulciano D'Abruzzo 2008