If you have the time, marinating meat is an important step to ensure a delicious and juicy outcome. I have given you my choice for a marinade, but you can always change it up and add some of your favorite ingredients. When you read a recipe, remember use it as a guide. You can always omit the ingredients you do not like and add something that you would prefer. When I create a recipe, I read through many different ones, take all the ingredients that appeal to me and try them out. It takes me three or four times before I come up with a “keeper”.
This kale recipe has anchovies. The anchovies melt when you heat them creating a delicious base for the sauce! Just be careful, you do not want to overcook the kale! So be aware of the timing and watch it. You will know when to take it off the heat, I promise!
Ingredients for Veal Chops
4 veal chops
Ingredients for Marinade
1 cup chicken stock
3 tbsp. worcestershire sauce
¼ cup organic soy sauce
6 cloves garlic peeled, whole and smashed (you can leave the garlic in the peel, just smash them and throw them in!)
1 onion cut into quarters (you can leave the skin on the onion, just make sure you wash them)
1 tablespoon brown sugar (optional)
Juice of 1/2 lemon
3 sprigs thyme (or 2 tbsp. dried)
3 sprigs oregano or (2 tbsp. dried)
3 sprigs rosemary (or 2 tbsp. dried)
Kosher salt and pepper
Todays Hint: Place all the ingredients into a ziploc bag but do not use the ziploc to close the bag. Instead, twist the bag until the liquid rises above the meat and tie with rubber band. Now you do not have to worry about turning the meat! Both sides will marinate at the same time. Place in bowl for a couple of hours (2+) or overnight.
Take out 1 hour before cooking.
Set oven to Broil.
Take veal chops out of marinade and place on broiler pan.
Ingredients for Mix
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. paprika
2 tsp. oregano
2 tsp. thyme
1 tsp. kosher salt
1/2 tsp. black pepper
Pat dry mix onto the veal chops (both sides)
Set timer for 5 minutes. Turn veal chop over and reset timer for 5 more minutes. If veal chop is double cut, you may have to turn it over one more time for desired temperature. Start checking at 2 minute increments. Veal chops should be medium rare to medium well done.
Ingredients for Kale
2 bunches kale, stem and ribs removed, chopped coarsely
2 tbsp. olive oil
1/2 small onion, chopped
1 tsp. red pepper flakes
7 cloves of garlic, chopped
8 anchovies, chopped
Juice of 1 lemon
1 tbsp. Kosher salt
1 tsp. pepper
Remove stems and ribs of kale. Coarsely chop.
Fill a large bowl with water. Place kale in bowl. Let it sit for a while. This will let all the dirt fall to the bottom of the bowl. Carefully take kale out of bowl and place into a strainer. Rinse one more time and set aside.
Heat pan with olive oil on medium heat. when hot, add anchovies. Cook until anchovies melt, about 3-4 minutes.
Add onions and red pepper flakes. Cook until onions turn translucent.
Place garlic into pan and cook one minute.
Add lemon juice.
Slowly add kale in bunches. Wait for first bunch to cook down a little bit before you add the next bunch. This should take 3-4 minutes.
Add the salt and pepper.
Take off heat immediately.
It’s that simple!
