Corned Beef Leftovers

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. rnI 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 Rueben sandwiches. rnI’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 oilrn
• 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. Rueben—per person

• ¼ pound corned beat, fat trimmedrn
• 1 ½ slice of swiss cheesern
• Sauerkrautrn
• 2 pieces rye breadrn
• 1000 Island dressing

Mix approx. 2-1 mayonnaise and ketchup. Add some diced pickles. rnPreheat 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! rnAuthor of the award winning book, Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet.