Dinner the other night: Tuscan kale, sautéed with a boatload of garlic, red pepper flakes, and minced preserved Meyer lemon. I tossed in some ultra-concentrated smoked turkey stock (see these headnotes for more info) to help it wilt down. All topped with a tiny mountain of Parmesan. I cannot get enough kale lately.
There were probably some other ingredients too. And it’s hard to see, but it was served over black quinoa.
Olive oil is there for the bread, of course. It ain’t dinner without bread.