Sun Tea: Sage, Mint, and chili

I've been on a real sun tea kick lately.  Our garden in full swing and the long summer days make it perfect sun tea weather.  You can make endless varieties of sun teas depending on what fresh herbs are available to you.  This recipe is one of my more adventures ones, it has a great herby taste to it with a bit of a kick from the chili pepper.

Ingredients:

Lemon, 1
Mint, 1 bunch
Sage, 1 bunch
Honey, 3 TBLS
Dried red chili pepper, 1-2 depending on how spicy you like it
Water

Instructions:

1. In the morning place all the ingredients in a large mason jar or clear sealed pitcher 
2. Cut the lemon in half and juice into pitcher, put the lemon halves in the pitcher as well
3. Fill with water and seal
4. Place the pitcher in a spot that will get sun all day
5. By the evening the tea should be ready to be served with dinner.

Jeff's Favorite Kale

This truly is my favorite way to eat kale.  It makes a wonderful side to grilled pork chops, but is hearty enough to stand as a meal of it's own.  I wish I had discovered this tasty, vitamin packed leafy green sooner in life.  One tip though, while it may be tempting to eat the whole dish by yourself, it's really best shared!

Ingredients:

Kale, 1 bunch (any variety) chopped
1 Apple chopped (I like fuji)
1/2 an Onion, chopped
4 strips of bacon, chopped
Apple Cider Vinegar, 2 TBLS plus extra for dressing
Black pepper, fresh cracked to taste
Grapeseed oil


Instructions:

1. Add a small amount of grapeseed oil to a large skillet over medium-high heat
2. Remove the tough lower stems from the kale and chop the kale, onion, apple, and bacon 
3. When the oil is heated add the onions and bacon to the skillet
4. After a few minutes add the apple to the skillet with the black pepper
5. When the onions and bacon begin to look cooked add the kale
6. Once the kale becomes wilty add the apple cider vinegar, stir and remove from heat
7. Feel free to add more apple cider vinegar if you desire more 

Note:  If the onions or bacon begin to stick to the bottom of the pan at any time add a TBLS of water and stir

Note: This dish also works very well with collard greens or swiss chard