Irish or not, many of us make corned beef this time of year—myself included. If you don’t know what to do with leftovers—or if you want something new, read on.
I buy corned beef once a year and usually make it with the traditional stuff—cabbage, potatoes and carrots. This year, my husband and I weren’t into the boiled stuff, so I got a small hunk of free-range corned beef and made Reuben sandwiches.
I’m obsessed with the desire that all dishes I make for a meal playing nicely with each other. My husband and I were thrilled with what I paired with the sandwiches—roasted kale. If you have never had it, you are missing a real treat. The kale gets crispy and you eat it with your fingers—like French fires—only better and far more healthy. This recipe is addictive!
Roasted Kale: for two
Preheat oven to 425.
1 bunch of kale, remove spine
1-2 tablespoons olive oil
Salt & pepper
Wash and dry very well. Sprinkle a small amount of salt and pepper on kale and toss. Coat kale with oil and place on a baking sheet. Bake 10 minutes, turn kale and bake approximately another 10 minutes. Kale should be crisp and lightly brown, but not burnt.
¼ pound corned beat, fat trimmed
1 ½ slice of swiss cheese
2 pieces rye bread
1000 Island dressing
Mix approx. 2-1 mayonnaise and ketchup. Add some diced pickles.
Preheat oven to broil and rack on top rung. Put bread on an oven safe rack. Put meat on one slice. Cheese on the other sclice of bread and top with sauerkraut. Broil until cheese melts. Add dressing, and put two sides together. Yum!