Kale-ard greens

This is my version of collard greens.

As I haven’t been able to source real collards for this I shall be using the oft hated, loved by me, northern rivers staple of kale instead. Tuscan kale to be precise. Also goes by the name of Cavolo Nero in certain circles…

I have never eaten legitimate collard greens so I will confidently admit I have absolutely zero comparison point, but I can also confidently tell you that I have eaten this version more than once and it is really tasty. In lieu of any experience in the world of collard greens I shall not be offering you a history report to reflect the infinite knowledge that I think I have of said collard greens, instead I will just make a recipe that you should go home and cook because I’m pretty sure you’ll love it.

Also, i have blessed this dish with moniker kale-ard greens because I think it shows you, the reader, that I am in fact pretty clever

Look at these good things
Braised kale, beef rib, love. What more could you want?
Bloody deliciousness


1 large bunch kale (As big as your face big. Get 2 bunches if they are not as big as your face), chopped into 2 cm or so pieces
½ brown onion, diced
1 clove garlic, crushed
½ cup leftover BBQ meat if you have some (we used beef rib but pork, bacon, pancetta and brisket will all work perfectly), diced
1 tablespoon stock powder or 1 stock cube (whatever you have in the cupboard is fine)
½ cup water
Salt and pepper

Place a heavy based pot over medium heat. Splash a little oil in there and let it heat up.
Add onions and garlic and sauté until starting to brown.
Give it a bit of salt and pepper.
Add meat (if using) and give that a minute or two.
Add kale, stock powder and water and cover. Allow to simmer for 5 minutes.
Give it a stir and then put the lid back on. Simmer that for another 5-10 minutes or until kale is tender.
Get it on the table at your next BBQ or fried chicken night.
Give yourself a pat on the back… just because.

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