After several gray days, I’m sitting in my sunny kitchen this afternoon recalling the delicious meal my husband and I had last night. I had recently come across The New York Times food contributor Ali Slagle’s recipe for Pork Chops with Kale and Dates. After reading comments from other cooks, this sounded like a good recipe. I still had a few remaining dates in my pantry from date nut bread that I made for a friend, pork chops in the freezer and rosemary sprigs left from the pasta the other evening; all I needed was kale. For the recipe you’ll also need salt, pepper, neutral oil, butter, fresh rosemary springs or sage leaves, either red wine or sherry vinegar and fresh garlic.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.