baked chicken with garlic greens and rice

[thoreau]

I baked chicken tonight - lightly breaded and seasoned with red pepper and paprika, served it with long grain rice and a side of Heidi Swanson's Garlicy Golden Kale.

David struggles with greens. We discussed over dinner that they fall somewhere between onions (abomination) and brussel sprouts (simply an affront to the pallette that is never cooked 'properly'). He said after trying the greens that he'd prefer brussel sprouts. The organic produce boxes have introduced David and I both to all sorts of new veggies and seasonal fruit. So perhaps Kale isn't going to be a winner with Dave - it's good for him - and it'll give him stamina for keeping up with me. That is a monumental feat in itself.

Tonight we'll cuddle up on the couch and watch one of my favorite movies based on a favorite book, "Snow Falling on Cedars" which takes place in the San Juan islands north of Seattle prior to, during and just after World War II. It stars the beautiful, delicate and talented Ethan Hawke in the lead.

As usual - it is not as good as the book - but it's a beautifully filmed moody love story and courtroom drama. "...Lingering memories of World War II, internment camps and racism helps fuel suspicion of a Japanese-American fisherman, a lifelong resident of the islands..." It is a story of everyday people pushed to the limit by unforeseen and sometimes tragic circumstances. It's a stunningly filmed story - with cinematography by Robert Richardson who took home Oscars for his work in The Aviator and JFK and was nominated for this film when it was released in 1999. It is also directed by Scott Hicks, who directed award-winning Shine with Geoffrey Rush in 1996.

Many people who haven't read the book aren't as "taken" with this film as I am... but it's a favorite - and I'm very excited to share it with Dave.

Comments

[geometrician.livejournal.com]

The recipe sounds wonderful. I'm not so sure about her cooking times, though. One of the most common errors people make in cooking hard greens -- kale, collards, and the like -- is not cooking them long enough. I know, veggies should have the lightest cooking possible. But greens should be cooked until there is no remaining bitter flavor. Unlike broccoli or spinach, the chef does not get adequate information from what the greens look like. Tasting, specifically for bitterness, is essential. Collards take about ten minutes of heat, kale about seven or eight.

I'm not saying your wonderful looking greens were bitter, but simply pointing out a seldom-known factoid. I don't mind them having a little bitter flavor. However, it does turn some people off.

One trick of greens users, if the greens are going to be sauteed, is to boil them first for half or more of the cooking time. You can rinse them with cold water, then let them drain completely before adding them in.

Of course, this doesn't mean David will like them!

One thing about greens is they are inexpensive, yet are one of the best foods you can eat. We eat them often. I put chopped greens in my healthy lasagnas and add them soups. Chopped curly kale is particularly wonderful in soups.

I have not read Snow Falling on Cedars, nor have I seen the film. I added the book to my reading list, and will look forward to it.

[low-fat-muffin.livejournal.com]

Thanks so much for these 'green tricks' - combined with Troy's bacon advice I'm ready the next time greens arrive in my groceries. :)

As for Snow Falling on Cedars? The book really is much better - but then most stories of the heart are better in the novel. :) That novel and Tom Spanbauer's work in The Man Who Fell in Love with the Moon and In the City of Shy Hunters inspired me to become a writer. :)

[geometrician.livejournal.com]

The Man Who Fell in Love with the Moon is Kent's all time favorite book. Years ago he bought a dozen copies to give away to friends!

[tdjohnsn.livejournal.com]

Bacon. The secret to getting people who don't like greens to like greens is bacon.

Actually, bacon is the secret key to lots of things.

Oh, and cheese. But I digress.

Cook chopped bacon over medium heat until the pan is full of crispy bacon and drippings, and then stir the greens in with appropriate seasoning and plunk the lid on, stirring once the greens wilt a little. He will like them much better.

[low-fat-muffin.livejournal.com]

thanks Troy :) yay Bacon! David already teases me that I'm unhappy if bacon isn't in every meal. My trainer at the gym has limited me to one serving of bacon a week. (sigh) I guess I'll have to use it in greens next time.

[anziulewicz.livejournal.com]

If there was any "green" that I continue to struggle with, it's kale. Spinach, mustard greens, collards ... all fine by me. But kale is just a bit much.

I did create a Cream of Brussels Sprouts soup once that turned out quite nicely, especially when drizzled with a bit of white truffle oil upon serving. Want the recipe?

[low-fat-muffin.livejournal.com]

um- DO I!? that sounds devine!

[anziulewicz.livejournal.com]

I actually posted it a few years ago. Here ya go:
http://anziulewicz.livejournal.com/50615.html

[kenwoodville.livejournal.com]

Have you tried roasting kale, brussel sprouts and other veggies that some people object to...?

I was never a big fan of brussel sprouts until I had them roasted...now I eat them at least once a week!

I read "Snow Falling on Cedars" a few years ago...I really should see the movie...

[low-fat-muffin.livejournal.com]

roasted brussels are little flavorgasm balls aren't they! YUM!