An excellent, very simple meal, with bonus stock at the end for adding to soups and stews. I have a lot of kale this year, so look out for a series of kale recipes. This recipe serves 6 to 8 people.
INGREDIENTS:
- Around 800g bacon joint or pre-soaked salted ham
- 1 bayleaf
- 1 tsp peppercorns
- 1 tsp cloves
- 1 tsp allspice
- 1 tbsp date syrup or brown sugar
- 1 level tsp salt (if not using salted ham)
- around 500g shredded kale
- 1kg peeled new potatoes cut into chunks.
METHOD:
- Put the ham or bacon joint into a large saucepan, and just about cover with water. Add the bayleaf, peppercorns, cloves, all-spice, date syrup, and salt. Bring to a simmer and cook over a low heat for 1 hour 30 minutes
- Add the potatoes and cabbage, and simmer until the potatoes are just cooked
- Strain off and reserve the stock
- Slice the bacon and serve on a bed of potatoes and kale. You can pour melted butter over the latter.