Ingredients:
- 1-2 hearts
- 2 chopped carrots
- 3 chopped celery hearts
- 1 chopped onion
- 2-3 (depending on size) chopped garlic cloves
- 3 chopped jalapenos (de-seeded to tame the spiciness)
- 3/4 cup coconut flakes
- 1 teaspoon cayenne powder
- 1 teaspoon chilli powder
- 1 teaspoon red pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 2 teaspoons cilantro flakes (or 1-2 tablespoons finely chopped fresh cilantro)
- 1 large bunch of kale, sliced
- 1/2 can of coconut milk
Method:
- Cut the heart in half and remove any valves and connective tissue with a sharp knife or kitchen shears.
- Put 3/4th or so of the carrot, celery, onion, garlic, jalapenos, coconut flakes and spices in the bottom of the Crock-Pot to make a good base.
- Place the heart in the Crock-Pot and cover it with the remaining veggies and spices. Add a cup or so of liquid (broth or water) and cook on low for about 6 hours.
- When the heart is cooked, put the kale in a large pan, pour in the coconut milk and sauté until kale reaches desired softness (I like mine a little on the firmer side). Slice the heart into small pieces. Serve over kale.
Source: http://www.marksdailyapple.com/slow-cooked-heart-on-fire-with-creamed-kale/#axzz3LPqhVcAj
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