When we walked in the garden this morning we discovered that our Kale is going to seed Suzette said we needed to be top it to keep it growing leaves, so in the afternoon I topped all the kale and parsley and stripped the central stem from the leaves of the kale and cut the leaves of the stalks of the parsley, which yielded about three cups of tender leaves.
I then cubed about 2 Tbsp. of onion and Suzette then sautéed it in butter for a few minutes and then added the kale and sautéed that for a few minutes and then added about 1 1/2 cups of PPI Cous Cous with kale and added a splash of chicken stock (liquid from Costco) and let the whole affair simmer for about five minutes and then turned off the heat.
While Suzette was cooking the Cous Cous I salted and peppered the four small lamb chops I had thawed out. Suzette then grilled them on the BBQ grill outside.
When the chops were grilled to rare she brought them in and put them on a wooden cutting board and covered them with aluminum foil to allow them to set their juices for about fifteen minutes.
I went to the basement and since I love Spanish wine with lamb, I fetched a bottle of Monte Ducay Reserva 2005 (Trader Joe’s $5.99), a dark mercurial vino tinto from the Cariñena Denominacion de Origen that we had cellered for about six months.
We had a very satisfying dinner with lovely pinkish red cooked lamb and fresh greens in our cous cous. As I said before cous cous benefits from the addition of other ingredients.
Bon Appétit
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