The Meat Lover's Meatless Cookbook by Kim O'Donnel

Author:Kim O'Donnel
Language: eng
Format: mobi, epub, pdf
Tags: Non-fiction
ISBN: 9780738214375
Publisher: Da Capo
Published: 2010-09-01T10:00:00+00:00

HERE’S WHAT YOU DO:

Preheat the oven to 400°F.

Place the squash in a single layer on a baking tray or in an ovenproof dish. Estimate three or four squash rings per serving; cut into the second squash if necessary. Pour the oil into a small dish. With a silicone or pastry brush, apply the vegetable oil to both sides of squash rings, sprinkling both sides with ¼ teaspoon of the salt as well.

Place in the oven and bake the first side for 10 minutes.

With tongs or a fork, turn the squash rings to their second side. Return the squash to oven and bake for another 10 to 15 minutes, or until fork tender. Remove from the oven and set aside. The skin will soften and is edible (and quite delicious).

Pour the beans into a colander and rinse thoroughly under cold water. Transfer to a flat surface—such as a platter, piece of parchment paper, or a baking tray—to dry for a few minutes.

Prepare the kale: With a knife, remove and discard the stems. Finely chop the leaves and transfer to a large mixing bowl.

In a small mixing bowl, combine the beans with the garlic, rosemary, pepper flakes, black pepper, the remaining ¼ teaspoon of salt, and the citrus juice and stir.

Drizzle the oil over the kale, and with tongs, toss to combine. Add the bean mixture and toss to thoroughly coat. Taste a piece of kale for salt, and adjust the seasonings if need be.

Transfer the kale mixture to a baking dish and roast in the oven, tossing with tongs after 5 minutes. Roast for an additional 3 to 5 minutes. Remove from the oven.

Spoon the kale mixture onto a plate and place the squash rings all around. They will stand up and beg for a steak knife.

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