I’m a big fan of kale. It’s a very tasty vegetable and it’s also full of important nutrients – it’s got a lot of vitamins, iron and other things.
Combining kale with some other vegetables can do a good job of replacing carb heavy sides, like potatoes, pasta or rice.
Earlier this week I had a wonderful fillet steak for dinner one evening and fresh beef burgers another. While it was tempting to serve the meat with some for of potato I opted instead for a vegetable sauté. Onion, garlic, chilli, mushroom and pepper sautéed and then cooking the kale in the pan with some water gave the kale a rich taste.
I nearly always grill meat on my George Foreman grill, as I like the taste and also find it to be a better option overall. With a good quality steak the grill will seal the meat for you nicely, while in the case of burgers grilling can be a good way of keeping the excess water, fats and other stuff that comes out during cooking away from you. Admittedly if you’re buying fresh, good quality burgers the amount of excess rubbish that comes out during the cooking process is minimal, as a good quality butcher bought burger is probably going to be made of reasonable quality meat. Frozen burgers, however, are horrendously bad.
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