Two Dinners

Night Number One

Chicken thighs with Miso-Sesame Barbecue Sauce
Kale sauteed with garlic, onions, vinegar and Tabasco
Jasmine Rice

For the barbecue sauce:
Any kind of miso (the one in the picture is particularly dark Korean miso)
light bodied vinegar (originally rice vinegar, but we didn't have any so I used red wine vinegar)
sugar (be generous--it's what makes the sauce kind of glazey)
sesame oil (dark)
sesame seeds (either white or black. I used both.)

For the kale:
Chop (I like to chiffonade, which makes ribbons) the kale and blanch or steam it until bright green and tender. Sautee the onions until soft, then add kale, and garlic. When you can smell the garlic, add a little vinegar and hot sauce to taste. Salt and black pepper.