All Spice Minced Beef and Kale Hash
Wednesday, November 05, 2014
For some reason, when I'm making something containing minced meat, I can't keep away from the all spice jar. It might have something to do with my attachment to Syrian food or always wanting to have that little taste nostalgia from my Syrian Grandma's kitchen. Whatever it is, the combo just works so well, it almost doesn't feel right not throw a dash of all spice in all of my minced meat dishes.
This minced meat dish, however, is special. It's crispy as hell and when I say hell, I mean you wanna be bad so you get to go there. If you don't have the patience to crisp it up, I'd give this one a miss, since it's just so worth the wait.
Kale we all of course know has all kinds of awesome health benefits as well as mad street cred benefits.
This literally took me 10 minutes to make and would be delicious with pasta, rice, quinoa, (let's be real -with any carb) but since I'm not committing carbocide at this week, I can tell you it was just as good on its own.
Minced Beef and Kale Hash
Serves 2 (Recipe multiplies well)
YOU WILL NEED:
2 TBSP OLIVE OIL
3 CLOVES GARLIC CHOPPED
1/2LB MINCED BEEF
1/2 GREEN CHILLI FINELY CHOPPED
1 TBSP VINEGAR
1 TSP ALL SPICE POWDER
1/2 TSP GROUND CINNAMON
100G (2 BIG HANDFULS) FRESH ORGANIC KALE
SEA SALT AND BLACK PEPPER
1/4 CUP PINE NUTS
1 HANDFUL FRESH PARSLEY
In a medium to large frying pan heat the oil and saute the garlic on a very low heat so it doesn't burn. Add the mince meat and turn up the heat. Mix in the all spice and cinnamon.
Break up the meat and fry until it's crispy and brown and all of the liquid has evaporated. Add the green chilli.
Add the kale and pine nuts and toss until the pine nuts begin the brown and the kale has softened but not completely lost it's colour.
Pour in the vinegar, tossing everything immediately as it evaporates very quickly.
Add a pinch of sea salt and pepper and mix in the fresh parsley.
Enjoy immediately or reheat later.