Cilantro sauce in action! Slather it on salmon and wrap in foil, cook at 400 for 18-20 minutes.
For the kale:
- Start with 2 chopped garlic scapes, and added shredded kale as soon as it started to sizzle.
- Cook down for 20 minutes or so on medium high heat, periodically add a splash of water so things don’t dry out.
- Sprinkle with some carribbean bbq spice and salt, some lemon and at the very end throw in another chopped scape and 1/2 a serrano pepper.
- Sautee for another few minutes.
For the asparagus:
Drizzle with olive oil and balsamic vinegar and cook at 350 until wilted and crispy (30-40 minutes).