The kale was rinsed and dried. After removing the hard middle veins/stems I tossed the kale in evoo and a small amount of sea salt and spread on a cookie sheet to bake in a 375 degree oven for 15 minutes.
Chopped Broccoli, sliced garlic, onion, and red bell pepper were added to a skillet and sauteed in evoo. The mixture was removed when the veggies were tender.
The Entree: Chicken and Tofu on Crispy Kale
I cubed the chicken tenders and tofu and tossed them in egg white, then a Yengling hot sauce (medium) and then coated them with panko crumbs. Evoo was added to the skillet and the chicken and tofu were browned. I put them in a small casserole dish and finished in the oven for about 10 minutes to ensure that the chicken was adequately done. Prior to serving I placed the chicken, tofu, and veggies back in the skillet for about 3 minutes while I placed the crispy kale on the dishes.
I added thinly sliced watermelon to cool the taste of the salt and or the tang of the hot sauce. I must say the watermelon was a great last minute thought and did the trick of soothing the palate.
The Wine: 2009 Las Rocas Garnacha. This was a gift to my husband from the Chicago daughter and son-in law. Surprisingly not too heavy of a wine for this meal, rather it was actually very very good.