Kale with Caramelized Onions

This recipe is courtesy of Health magazine! It's a new spin on kale, it's easy and good for you! Whats better than that?

Kale with Caramelized Onions

Ingredients

2 teaspoons olive oil
1 1/2 cups chopped red onion
2 teaspoons honey
3/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) bag prewashed chopped kale or spinach

Directions

Heat oil in a large saute pan over medium-high heat. Add onion; sauté 7 minutes or until golden.

Add honey, salt, and pepper; cook 2 minutes.

Add kale; cover, reduce heat to medium-low, and cook 6 minutes or just until kale is tender, stirring after 3 minutes.

Seared pork chops with a Cilantro Date sauce

This recipe is part Nathan Lyon's and part mine. I watched him make a Lamb loin with mint date sauce on DHC and it looked so amazing. I knew I wasn't going to go out and buy a rack of lamb so I gave it some thought and decided on pork loin chops. This recipe turned out to be a big hit and I know it will become a staple in my house.

Seared Pork Chops with a Cilantro Date Sauce

Ingredients

2 tablespoons Extra Virgin Olive Oil

1 small sweet onion, chopped

3 cloves garlic, chopped

1/2 Serrano or Jalapeno chili, seeded, small dice

1 cup dates, pitted, chopped

1 tsp red wine vinegar

1/4 cup plus 1 tablespoon water

1/2 cup cilantro, chopped

Kosher salt and freshly ground black pepper

2-4 Pork loin chops

Kosher salt and pepper

Directions For the Sauce

In a saute pan over medium low heat add 1 Tbs Olive Oil, onion and the garlic. Cook for 5 minutes, stirring occasionally.

Then add the dates and chilies and cook until softened.

Add the water and simmer until thick and reduced.

Stir in Cilantro and season with salt and pepper.

Directions for the Pork

Preheat oven to 400

Season pork on both sides. In large oven safe saute pan, heat until hot. Add 1 Tbs olive oil and heat until shimmering. Sear pork on both sides until nicely colored about 1-2 minutes per side. Transfer pork to the oven and continue cooking until cooked through about 5-10 minutes depending on thickness. Serve with the cilantro date sauce and ENJOY!

Coconut Curried Pork, Edamame and Mango stir fry

This is a twist on a Cooking Light recipe. The original recipe called for Snow peas and bottled mango. Well my produce store didn't have the freshest snow peas so I decided to go with frozen edamame and I thought fresh mango would work just fine. I also reduced the amount of fish sauce from 1 Tbs to 1/2 Tbs. I hope you like!

Coconut Curried Pork, Edamame and Mango Stir-Fry

Ingredients

1 (1-pound) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup shelled edamame soy beans
1/3 cup light coconut milk
1/2 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup mango, cut into 1/2-inch pieces
1/2 cup sliced green onions, divided
2 tablespoons shredded coconut
4 lime wedges -optional

Directions

Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork to pan; stir-fry 3 minutes, then add the edamame.

Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated.

Remove from heat and serve with rice or couscous. Sprinkle each serving with 1 Tbs of remaining green onions and 1 1/2 tsp shredded coconut. Serve with lime wedges, if desired.