Ingredients 1 bunch of green kale
100g smoked speck 2 cloves of garlic
1/4 teaspoon chicken powder
1 tablespoon crushed peanut
2 teaspoon roasted seaweed flakes
1 small chili (optional)
Sea salt to season
Wash the kale. Remove the hard woody spines and tear into bite size pieces.
Leave to dry.
Remove the skin and the fat from the speck.
Cut the speck into 1cm slices.
Shallow pan-fry the speck slices on medium heat.
Add in the garlic cloves.
Continue cooking until the speck turned golden with charred edges.
Use tongs to remove the speck from pan.
Discard the garlic cloves.
A bit of fat oil will cook out. but leave this in the pan.
In the same pan, turn up the heat, add a dash of salt and chicken power.
Add in the kale.
Cook until wilted and the kale will turn into bright green.
Toss in the chili slices and speck quickly and remove from heat.
Garnish with crushed peanuts.
Sprinkle with a handful of roasted seaweed flakes.
Serve with a steaming bowl of rice.
Who would know kale and smoky speck make this wonderful combination? So yum!~