Thursday, 13 October 2011

Kale with Lardons, Fennel Seeds and Chilli

Delicious as the essential green component to go with sausages and mash, as I can testify.  I often do my greens- spring, savoy cabbage or kale- with bacon and caraway seeds, this is a less Germanic variant. You just want to cook the kale until it is just tender and still fresh tasting, especially if you're attempting to convince the vegetable phobic that the Brassica family can be something other then a dinner time chore.

100 grams lardons, cubed pancetta or bacon
250 grams kale or other greens
1 tsp fennel seeds
2 tsp chilli flakes
100ml vegetable stock

In a saucepan with a lid, fry the lardons until the fat runs and they are slightly crispy. Stir in the fennels seeds, cook for about 30 seconds, then add the chilli flakes and kale. Stir so the greens are nicely coated in the bacon fat, add the vegetable stock. Bring to a simmer, clamp on the lid. Leave to steam for about 5 minutes, or until the kale is tender.

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