For our second kale meal, we used Bobby Flay’s sauteed kale recipe— we didn’t include the  vinegar, but did add extra garlic.  (I love garlic.)  We also made a pork tenderloin recipe derived from one of our favorite restaurants, Osteria la Spiga.  The pork was cut into medallions, floured and pan-fried.  The orzo was boiled per the package instructions and finished with some butter and parsley.

The final product:

Voila! Tasty AND healthy!