Yesterday on Fatal Foodies, I posted my recipe for vegetarian enchiladas. I had rice and beans and sauce left over. So this is what I did:
Pull kale greens off the stems. Toss the greens with a little olive oil and sprinkle with salt. Arrange in a baking pan in a single layer and bake at 350F for about 20-30 minutes. I cook them in the toaster oven, so if you use a regular oven, YMMV.
You can drain them on paper towels, or eat them grease and all. They are unbelievably delicious! They melt in your mouth! Kids actually do love ’em!
The eggplant I just rub with olive oil and sprinkle with Jane’s Crazy Mixed-Up Salt and put in the indoor grill until they blacken on the outside. OMG! Heaven!
A WRITING PROMPT FOR YOU: A character has to feed a child.