Orange Chilli Kale

Ingredients

• 1kg kale
• 300g shallots (a small bag)
• 50g+ lard, preferably duck (a little more won't hurt) - for a vegan version use onion lard
• 400ml stock - we use duck, but chicken or vegetable works too
• 150ml orange juice
• 2 small ripe oranges
• 1 chilli - we use fruity habaneros like Martinique or Fatali; don't overdo it, we want chilli flavour and a little zing
• salt and pepper
• a pinch of sugar (optional, for extra caramelisation)

Instructions

1. Peel the shallots. Keep them whole, or halve them if they are large.
2. Heat the lard over medium heat and fry the shallots until golden brown. Optional: only toward the end of frying, add a pinch of sugar for extra caramelisation, just before adding the kale - add it late so the sugar does not burn.
3. Add the kale and fry lightly for 3 minutes.
4. Add the stock and orange juice, just enough to lightly cover the kale - we do not want to drown our greens.
5. Put the lid on and keep on low heat for 30-45 minutes. You want soft kale with a light bite, neither too hard nor mushy.
6. In the meantime, zest one orange and set the zest aside. Then fillet both oranges and set the fillets aside.
7. Once the kale is done, add a slice of chilli to the kale and braising liquid, then remove it again after a short time (even more briefly if the chilli is very hot).
8. Season with salt and pepper to your liking.
9. Stir in the zest and gently fold in the orange fillets, trying not to break them up too much.

Tips

• We like to serve it with duck and roast potatoes, but there are many options.
• Tastes even better a day later, reheated.