A Taste of Pennsylvania Cookbook

APPLE DAYcontinued from previous pageKale and Jalapeño SautéIn an appropriately sized sauté pan, melt½ tablespoon butter in a pan on mediumheat. Once melted, add jalapeño and kale.Toss with tongs and sauté together untilwilted. You may add a splash of water tohelp steam the kale. Add salt and pepper totaste.In a small sauce pot, on high heat, add thebirch beer and reduce until the bubbles arethe size of a nickel. Remove from the heat,add remaining compound butter and swirl.KALE:1 small fresh jalapeño,seeded and julienned2 cups fresh kale, tightlypacked, cut into shreds1⁄4 cup water1 cup birch beerServingOn individual dinner plates, spoon equalparts risotto in the center of the plates. Ontop of the rice, divide the vegetables equally,making sure there is not liquid if youdecided to use it. On top of the vegetables,place the turkey cutlet(s) and finish byspooning the birch beer reduction on top ofthe turkey and around the plate. You willneed very little reduction per plate.DAIRYSPOT.COM HEALTHY TIPEnjoy your food but eat less overall.Savor every bite. Pay attention tohunger and fullness cues before, duringand after eating, to help recognizewhen to eat and how much is enough.65