Braised food

SunLive – Mediterranean Braised Kale with Maddie Hughes

Kale is everywhere right now, writes BuzzWorthy Food Buzz co-host Maddie Hughes.

With a background as a private chef on super yachts, a private caterer and a Paris-trained culinary artist, Maddie has plenty of stories to tell.

Check out Maddie’s latest Food Buzz podcast here.

“If you go to farmers markets, you’ll see heaps of dark leafy greens for just a few dollars,” Maddie says.

“My favorite variety is Cavolo Nero, sometimes known as Tuscan Cabbage. So I used that in this dish, but you can use regular kale, spinach, silver beet…anything you can find!

“It’s so delicious as an accompaniment to roast chicken or poached eggs, tossed into spaghetti or piled on a piece of crispy sourdough.”

Ingredients

1 bunch Tuscan kale, spine removed and leaves torn

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

1/4 cup extra virgin olive oil

1/2 cup Kalamata olives, halved

1/4 teaspoon chilli flakes

1 tablespoon of capers

1 teaspoon of sugar

2 cans of good quality tomatoes, ideally cherry tomatoes

Method

In a cast iron skillet or high sided frying pan, heat the olive oil and gently sauté the shallots until soft and golden, add the garlic and cook for another minute. Add all the remaining ingredients plus a large pinch of salt. Bring to a boil for about 15 minutes, until the sauce has thickened. Garnish with grated parmesan, feta or goat cheese and enjoy!

Madeleine Hughes is a graduate of Le Cordon Bleu in Paris, now a private chef and caterer in the Bay of Plenty @themadeleineproject