Thursday, March 25, 2010

Cornish Game Hen and Sauteed Kale

These little hens are so cute.  So tiny!  I like they they can just be served on a plate whole and we can dig in like true cavemen.  :)  I found this recipe in a new cookbook Gluten-Free Quick & Easy.  It was easy to make and delicious to eat!

Cornish Game Hen with Red Currant-Mustard Glaze
4 Cornish game hens
2 1/2 t. sea salt
1/4 t. freshly ground pepper
1/2 t. paprika
1/4 c. Dijon mustard
1/4 c. red currant fruit spread
2 T. fresh lemon juice

Preheat oven to 400º.  Sprinkle 2 t. of salt and all pepper inside hen and on skin.  Place hens on a rack in roasting pan.  Roast hens for 45 minutes, or until skin starts to turn brown.  Stir together remaining 1/2 t. salt, paprika, mustard, fruit spread, lemon juice to form a glaze.  Brush glaze on hens and continue to bake 15-20 minutes or until hens are darkly browned.  Remove from oven and let stand in roasting pan, covered, 10 minutes.  Serve immediately.

We have really been enjoying kale, lately!  Dean has been requesting I make this at least once a week and since it is something we both like, I do.  :)  My favorite part, besides eating it, is listening to the noise when you put it in the pan to cook.  It sounds like bubble wrap being popped.  Fun!

Sauteed Kale
1 bunch kale, washed, stems removed, cut into bite size pieces
2 T. olive oil
2 T. water
4 cloves garlic, minced
pinch or dried crushed red pepper
1 t. grapeseed oil or grass-fed butter
sea salt to taste

Heat skillet on medium heat setting, add oil, garlic and crushed pepper.  Saute about 1 minute.  Add chopped kale.  Cover.  Check after 5 minutes.  If it looks dry, add 2 T. water.  Flip leaves over in the pan to cook other side.  Cover again.  Check for doneness after another 5 minutes.  Add salt to taste and oil/butter.  Serve.

(Original recipe is for swiss chard from

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