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Harvest Eating Episode 2 Recipe Video
|Sesame oil||1 Teaspoon|
|Sesame seeds||2 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Extra virgin olive oil||1 Teaspoon|
|Kosher salt||To Taste|
|Beef tenderloin||1 Pound|
|Sesame kale||1 Cup (16 tbs)|
|3 onion marlamade||1 Tablespoon|
Serving size: Complete recipe
Calories 1218 Calories from Fat 578
% Daily Value*
Total Fat 65 g100.2%
Saturated Fat 16.2 g81.1%
Trans Fat 0 g
Cholesterol 303.9 mg
Sodium 1394.1 mg58.1%
Total Carbohydrates 42 g14.1%
Dietary Fiber 10 g39.9%
Sugars 3.3 g
Protein 119 g238.2%
Vitamin A 17.3% Vitamin C 14.7%
Calcium 41.6% Iron 66.9%
*Based on a 2000 Calorie diet
Take a pot and heat at medium flame, add some extra virgin oilve oil.
Dump the entire kale into the pot.
take 1 cup of water, dump that, then red wine vinegar, pepper and some kosher salt.
Give the ingredients a little turnover.
Cover the pot with a heavy lid.
Cook the kale low and slow for about 35-45 minutess.
After about 35-45 minutes, the kale would have cooked down to a great extent.
Season the dish with the toasted sesame oil, then the sesame seeds.
Serve it in a plate and garnish with more sesame seeds.
It's an extremely healthy dish, your kids will love it too.
rub some oilve oil over the tenderloin beef and season with pepper and grey salt.
Cook it in a pan, make sure there is a sizzling sound and let the beef cook to form a nice brown crust. Cook on both sides.
For serving, make a bed of sesame kale, then place the tenderloin beef over the bed and top it with three onion marlamade.