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: