A robust pork loin dinner with roasted pork loin cooked lying on a bed of rhubarb, strawberries and thyme served with wilted kale with sliced baby new potatoes and shallots with roasted asparagus drizzled with basil flavored olive oil. (paulashealthyliving.com)
In a large sauté pan, brown 3 tablespoons of butter and add the cloves of roasted garlic and 4 tablespoons of garlic - flavored olive oil; lightly wilt the kale in the pan, tossing well, and season with salt and pepper and hot sauce (see recipe below). (fieryfoodscentral.com)
Carefully slice the corn off the 2 cobs and add the corn to the slightly wilted kale and toss together. (learnfromyesterday.com)