|Kale with a side of Pork|
Kale with a side of Pork
After my big weight workouts I try to eat a big meal to ensure that my muscles are getting fed with adequate protein, carbs, fats, etc. Immediately after my workout I down a protein shake. My tummy has a hard time dealing with milk so I usually just mix my whey protein with water or drink a Muscle Milk Light that is already mixed and lactose free.
For dinner I like to keep it simple and generally go for a big slab of protein and a huge mound of carbs and maybe some veggies if I have them in the house. But this week I wanted to mix things up and see if I could get full and satisfied without my usually heaping helping of rice or potatoes replacing them with a small mountain of sauteed kale. Seriously, it was a lot of kale.
Boy was it delicious! I often forget how satisfying a mound of greens can be and so easy to make. Costco has a 4 pound bag of baby kale that is washed and ready to go making this side dish easy as can be! The part I love most about cooking any greens this way is that the garlic takes on a nice nutty quality and really adds depth to the dish. In my opinion, you can't have too much garlic this way and it doesn't give you the horrible garlic breath for hours like grating can sometimes do.
For the pork I pulled out my pre-seasoned pork blade steak from the freezer. I had one seasoned with salt and pepper and the other one with Slap Ya Momma Cajun Seasoning. I put the frozen steaks into my Sous Vide Supreme at 133°F for 1 hour (start the timer once the temp bounces back up to 133°F after the meat is added). The steaks are pretty thin, maybe only a scant half inch thick. Add an hour for every additional inch. Once the steaks are cooked, sear in a hot pan to color both sides.
I was pretty dang satisfied with my dinner and I didn't really miss the carbs. Though I did hit up a bit of dessert after dinner!
Here is the breakdown of my dinner: 524 calories
6 oz Pork Blade Steak (323 calories)
193 g Sauteed Kale (201 calories)
Easy Sauteed Kale: 1.04 calories per gram
- 8 cloves of garlic (36 calories)
- 1 tsp canola oil (40 calories)
- 250 g kale (125 calories)
- 1 tsp salt (0 calories)
- 2 tsp lemon juice (7 calories)
- Slice garlic into thin slivers
- Over medium heat, place oil and garlic in a non stick pan. Heat gently while preparing kale.
- Roughly chop kale into 1 inch sections.
- When the garlic starts to brown on one side, add kale and sprinkle salt. Don't worry the kale will wilt down to nearly a quarter of the raw volume.
- Stir over medium heat until kale is fully cooked. All of the kale should be a dark green and wilted - no raw looking pieces.
- Pour lemon juice over the cooked kale and stir.