So good I was afraid I’d forget what I did. So I’m parking it here.
Preheat oven to 350.
Country-style pork ribs
Baked sweet potatoes
Cranberry stuffing mix
Buttermilk or sour cream
Brown ribs in olive oil in skillet and transfer to oiled baking dish. Sprinkle with Ms. Dash, Worcestershire and balsamic vinegar. Cover.
Peel sweet potatoes and mash. Melt 3 T butter, 2 T maple syrup, 1 t vanilla and 1 t cinnamon sugar in small skillet. Stir into potatoes. Transfer to oiled baking dish and cover.
Prepare oiled baking dish. Empty stuffing mix into dish. Chop squash and pile on top. Pour 1 c chicken broth over top.
Put ribs in oven first. After 15 minutes, put squash in oven and continue baking. After another 10 minutes, take squash out and stir well. Add sour cream or buttermilk. Return to oven and put sweet potatoes in oven. Let all three dishes continue to cook for another 15 minutes.
Serve with green beans if desired.
I had a dream last night: I was talking to someone about how much I love kale. This morning is sort of gray and green, cloudy and rainy behind the lush foliage on the trees that look like June more than early April.
So I’m thinking it’s a day for my happy kale soup, which incidentally has sausage, beans and onion, but for me it’s all about the kale. The other stuff is in there just to keep it happy.
For anyone that wants to play along, here’s what you’ll need:
Soup kettle or Dutch oven big enough to hold a mountain of kale
A big cooking spoon or paddle (mine is wood)
Extra virgin olive oil — 2 T, more or less
One large onion, coarsely chopped. (Vidalias are a favorite, but a nice red is pretty.)
One package of smoked sausage (turkey, beef or pork, depending on the moment), sliced or diced
One can of white beans (Great Northerns are my fave)
Chopped kale (fresh or bagged; can use can in a pinch, but it’s not the same)
One box or two cans of broth: chicken, beef or vegie — (no MSG, please).
Season-All or Mrs. Dash to your liking
Heat about 2 T olive oil in your kettle. Add the onion and saute until soft. Throw in your sausage and continue to saute for 2-5 minutes, depending on how long you’re willing to stand there. Add kale, in batches if necessary, and toss until it wilts. Add beans and broth and bring to a simmer. At this point, it’s ready to eat, but I like to simmer for at least an hour so all the flavors blend together and the beans and onion are really, really soft.
I can’t look at that first picture and not want to make cornbread to go with. That particular bread is my jalapeno cheddar version, and you can find that recipe here.