This is an easy and economic one-dish meal which is great served straight from the pan in bowls or team with pasta, rice or even
potatoes for a more substantial meal.
Spiced Minced Beef & Kale
1 bunch curly kale, stems removed and chopped, leaves roughly chopped
1 onion, chopped
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
500g beef mince
¼ cup pine nuts, toasted
1 tbsp red wine vinegar
sea salt and black pepper
1 Place kale stems and onion in a frying pan with a good splash of oil over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until stems and onion are starting to soften.
2 Add garlic, cumin and coriander and cook, stirring, for 1-2 minutes or until fragrant. Add mince and cook, stirring to break up, for 4-5 minutes or until browned. Add kale and pine nuts, cover and stirring occasionally, for 10 minutes or until kale wilts. Add vinegar and toss so that it immediately evaporates. Season to taste with a good grind of salt and black pepper.
So tell me, what is your favourite way of cooking kale?
Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Kale: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: ground cumin, ground coriander, pine nuts, red wine vinegar, salt, black pepper.
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 by Rachel Blackmore
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