I guess I have never really jumped on the kale bandwagon, I’m no vegetable hater, I just never saw the appeal, so it’s purchased pretty infrequently, but this latest side dish I whipped up has changed my view on it, the hearty texture and flavour stand up well against this spicy garlicky tomato braise.
Kale, woody stems removed, roughly torn
Garlic, sliced thinly
Red onion, finely diced
Tomatoes, a good quality tin
- Sauté garlic, chilli flakes and onion in olive oil until translucent.
- Add kale, stir through until beginning to wilt.
- Pour in a splash of stock and, then add the tomatoes.
- Cover and cook on low for 20–30 minutes.
- Taste and season.
- Grind all together.
- Coat Brisket in dry rub and let rest for a couple of hours to overnight.
- Preheat oven to 200ºC .
- In a large oven dish with lid, put in a layer of onion chopped in wedges, place the brisket on top. Cook uncovered in the oven for an hour.
- Lower the oven to 170ºC.
- Remove from oven and pour in a cup of hot chicken stock, place lid on and put back in the oven for 2–3 hours depending on the size of your brisket.
- Rest for 20–30 minutes with the lid on, remove and slice.
Serve up with a good portion of greens, and cooking liquid from the brisket. Grits, buttermilk semolina, polenta, kumara (sweet potato) purée all make excellent sides too.