There is a recipe very similar to this over on Serious Eats and when I tried this way of cooking kale it was a game changer.
It teams brilliantly with fish, but is also fabulous with chicken and pork.
Fish with Sesame Braised Kale
On this occasion I used cavolo nero, but Russian or curly kale also work just as well.
1 onion, thinly sliced
1 bunch kale or cavolo nero, stems removed and chopped, leaves chopped
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 small red chilli, seeds removed (optional), thinly sliced
½ cup Chinese rice cooking wine
4 x 150g firm white fish fillets – on this occasion I used bluenose
2 tbsp soy sauce
1 tbsp toasted sesame seeds
1 Place a splash of vegetable oil, onion and cavolo nero stems in a large frying pan with a lid over a medium heat and cook, stirring occasionally, for about 8-10 minutes or until onion is soft and
2 Add garlic, ginger and chilli and cook, tossing for about 1
minute or until fragrant. Add kale leaves, toss to coat with oil
mixture, add rice wine, bring to simmering, cover and cook for 10-15 minutes or until kale wilts and is tender.
3 Remove lid from pan, place fish fillets on top of kale mixture, drizzle with soy sauce and a little sesame oil, cover and cook for 5-7 minutes or until fish flakes when tested with a fork – exact cooking time is going to depend on the thickness of the fish.
4 To serve, divide kale mixture between serving plates, top with fish and sprinkle with sesame seeds.
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic: Krismaw Gardens – Hastings; Red chilli: Orcona Chillis n’ Peppers – Hastings; Cavolo nero: JJ Organics – Napier; Store Cupboard Ingredients: vegetable oil, ginger, soy sauce, Chinese rice cooking wine, sesame oil, sesame seeds.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe slightly adapted by Rachel Blackmore
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