Slow-Cooked “Heart on Fire” with Creamed Kale


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:

  1. Cut the heart in half and remove any valves and connective tissue with a sharp knife or kitchen shears.
  2. 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.
  3. 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.
  4. 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

Back to Red Meat Recipes