March 23, 2011

The Maine Ingredient: The meat eater's quandary


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Chili-rubbed pot roast can be served hot or cold as a potluck or buffet brunch dish.

Elizabeth Poisson photo

At this point, you could do one of two things. Either slice and serve hot immediate with other terrific sides, or cool and slice for sandwiches or a buffet situation with the mustard and chutney.


In an attempt to insert one more vegetable into my diet per day, I've taken to serving two, maybe three at dinner. While I want more greens, I'm also yearning for a little protein to go with it.

1 pound kale, about one bunch

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Several grinds of fresh black pepper

1/4 cup dried cranberries

1/4 cup walnuts

De-stem the bunch of kale and rip into more manageable 2-inch pieces. Wash in cold water and drain. Heat a large skillet over medium-high heat and add the oil. When the oil is hot, remove the pan from the heat and add the kale. Be careful, as it will splatter.

Turn with tongs and sprinkle with salt and pepper. Continue turning occasionally until the kale is wilted but still very bright green. Taste a leaf to be sure that it's cooked enough that its not too "toothy," about 4 to 6 minutes. Transfer to a serving bowl or platter, and sprinkle with cranberries and walnuts.

Serves 4 to 6.


Anne Mahle of Rockland is the author of "At Home, At Sea," a recipe book about her experiences cooking aboard the family's windjammer. She can be reached at:


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