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Not just red meat and leafy vegetables

Original post made on Nov 16, 2013

Palo Alto Grill runs like a clock, says our critic, who came away satisfied (and recommends the avocado corn dogs).

Read the full story here Web Link posted Friday, November 15, 2013, 10:26 AM

Comments (3)

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Posted by anon
a resident of Midtown
on Nov 16, 2013 at 4:13 pm

Did you eat all this at one sitting? As one person, or maybe shared with a group?
I'm wondering as I've gone to Yelp and see the most recent review, (a one star review), included the following comment:
"1 dish is not enough to satisfy an ordinary sized man." Was that your comment?
Calculating the prices of the dishes you have reviewed, $171.00, again, for one person?

So many questions I've asked here, but maybe you were the 10/31/13 yelp reviewer.

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Posted by CrescentParkAnon.
a resident of Crescent Park
on Nov 16, 2013 at 7:30 pm

Are you kidding ... kale is great and very nutritious. Most of my life I avoided greens and veggies only to find out that they are great once you tone down your palette from eating chemical and sugar enhanced toxic junk food. Spinach, chard, broccoli, zucchini, cabbage, even beets ... about the only one I still have a little trouble with is Brussel Sprouts. Nearly everything we have been taught to do is wrong - how'd that happen!? ;-)

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Posted by Barbara Street
a resident of Greater Miranda
on Nov 17, 2013 at 12:03 pm

Dale, I like the gist of @CrescentParkAnon's comment that "nearly everything we have been taught to do is wrong."

When it comes to eating our veggies, I believe that for multiple generations, the way our grandparents and parents were taught at the time (and taught us in turn) to cook veggies is wrong.

The simplest and consistently best technique? Roast your vegetables.

That's it. Roast them. Nearly every other technique to cook them (especially boiling) is guaranteed to deliver a far less tasty product.

So, for your dislike of kale. Try the following this week and then come back to us to tell us you still hate kale.


a. 2 bunches kale
b. 2 tablespoons olive oil
c. 2 large cloves garlic, minced
d. Sea salt and freshly ground black pepper

Preheat oven to 375°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Serve.

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