So sometimes I get a little annoyed with the NY Times and their food section's pissy coverage of vegetarian food. It will always be like, "here's a decent vegetarian side dish that goes great alongside ribs for us normal people!" Or like, touting bacon ice cream as the greatest thing ever and mocking those who think its kind of offensive. Today was no exception, in the short article "The Greens Party" in which the author discusses a bunch of "dudes" at an Indian restaurant who just ordered meat, to the chagrin of the chef who suggested they also eat some token veggies, to be healthy (or whatever.) After discussing the shared recipe for coconut grilled kale the author says,
Made over a charcoal fire or even in a wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.
But you know, why would you? Here in America, after all, we will always be from Montana somehow.
Lame. I'm so sure there are no vegetarians in Montana and they all subsist solely on cattle based products. I'm also sure that real men don't eat vegetables unless they are grilled. (RAWR!) Anyways, despite the annoying (so annoying) coverage as usual of vegetarian dishes, I took one look at the recipe and thought... "but actually... I have spinach, coconut milk, and lemons in the fridge...."
So I made it. And I wish I could say it was bad, alongside some roasted pumpkin and basmati rice, but dammit, it was delicious. (I seriously took the first bite and was like, "HA! Not good at.... DOH!") So here's the recipe, but don't take it as my tacit approval of the Times snarky vegetarian coverage, just take it as a yummy kale or spinach recipe that has a few of everybody's favorite things in it, and really doesn't need like, a mound of lamb skewers to accompany it. (It also doesn't need 4 hours of marinating.) But that's according to me, not to the Times.
Song of the Day: MGMT- Its Working