Never stale kale

Last night I had to go to a city council work session that lasted until almost 8 p.m. and I had eaten all my supplies. I craved black licorice for no discernible reason. I couldn't remember what we had at home, other than chicken breast, so I decided I should stop at the store to be sure there was something I wanted to eat. I'm becoming quite impressed with my whip-it-together-don't-sweat-it skills, but really I think something else has taken place.

My recipes are so good to me because they are simple, made of real food and my tastebuds are not tweaked out on sugar. Everything tastes amazing to me and I'm extremely grateful. I've also discovered flavor-infused salts. YummersSquared.

Last night I went from home to plate licked clean within half hour. Here's what I made:

I took $7 worth of New York steak, sprinkled garlic-infused salt and fresh pepper on both sides then cooked on medium high until it was medium done. While it was cooking I washed and deveined a bunch of kale and chopped 5 cloves of garlic. I took the steak off the heat to rest and reintegrate its juices, then chopped up the kale and threw it in the beef grease with the garlic. I added halved cherry tomatoes during the last 3 minutes or so and put the top on the skillet to add steam. To serve, I put half of the kale saute on two plates, sliced the steak and half and cut it into bite sized pieces. It was like a delicious, warm, garlicy beef salad. 

Those of you new to not thinking fat is fattening should read this book:

The Schwarzbein Principle: The Truth About Losing Weight, Being Healthy, and Feeling Younger