If you were to do a graph–and I’m not a graph person, so you’d have to help me out here–measuring the effort you put into a dinner vs. the pleasure you get from eating it, chances are there’d be a real corollary between the work put it in and the pleasure received (see, for example, lamb merguez with eggplant jam). Every so often, though, there’s an outlier: a recipe that’s so incredibly easy, so simple to put together, it doesn’t make sense that the results should taste as good as they do, but they do. And I’d wager that of all the recipes that fit into this tiny category, the ones at the very apex of “easy to do” and “good to eat” are recipes involving mussels and clams.
Last week I was going to share with you a great weeknight recipe I came up with involving chicken sausage from Trader Joe’s (the garlic and herb flavor), mirepoix–that’s carrots, onions and celery for you amateurs–and white beans. That was it. Then, a week later, I made it again, only this time I added kale and suddenly a super casual dinner took on some oomph. This was a dinner that people might really want to make on a weeknight, that’s tasty but also healthy and surprisingly flavorful with the addition of a secret ingredient at the end which I won’t tell you about until after the jump. Ok fine, I’ll tell you: it’s lemon juice. And it works wonders.