Blue Apron: Tuscan Style Pork Chops with Roasted Potato and Salsa Verde

Last night, we made our last Blue Apron meal.  It was a long day, so I was glad to save the easiest meal for that day.  Once again, Mike prepped the veggies while I made the rest of the meal.  We roasted the potatoes on a sheet pan after we drizzled them with olive oil,  salt, and pepper.  While the potatoes were roasting, I seasoned the pork chops and cooked them for 6 minutes per side in a skillet with oil.  The salsa verde was created by mixing parsley, capers, vinegar, garlic, and olive oil.   After the pork chops were cooked, I cooked the kale in the same skillet, letting it wilt.  Next, I added garlic,  water, red pepper flakes, salt, and pepper to the kale and cooked it a few more minutes.  I turned off the heat and added vinegar to the kale.  Mike sliced the pork, we plated our food and were ready to eat.  I loved the pork and potatoes which I topped with the tasty salsa verde.  I definitely plan on trying to recreate the pork, potatoes, and salsa.  However, I still don’t like kale. This time it was cooked, so I hoped that I might like it better.  I feel like it has a bitter flavor that I simply don’t enjoy.  I gave it a try and while it may be really healthy, its not for me.  I am glad we got to try some new things this week and that we got to test a few new techniques for cooking.