Best of the brunch
SOUTHERN-STYLE BRAISED KALE AND HAM
A great way to use up any leftover gammon for a Family Day brunch.
Serves 6 EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 40 minutes
kale 350 g, stalks removed
large onion 1, finely diced
olive oil 6 T
garlic 3 cloves, grated
chicken stock 1 cup
cooked smoked ham or gammon 500 g, diced
sea salt and freshly ground black
pepper, to taste
red wine vinegar 1 T
free-range eggs, poached, for serving (optional)
1 Wash the kale well and drain in a colander. In a large saucepan, gently cook the onion in 3–4 T oil for a few minutes until softened. Stir in the garlic. 2 Add 2 T oil, the kale and ½ cup stock. Cover and cook, stirring occasionally, for about 10 minutes until starting to soften. 3 Stir in the ham and remaining stock, plus a little seasoning. Cover and cook, stirring occasionally, for 20 minutes or until the kale is very tender. Add the vinegar and check the seasoning. Serve in bowls, topped, if you like, with poached eggs.
CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT-AND GLUTEN-FREE WINE: Woolworths Vergelegen Merlot 2016
