Kale with Preserved Lemon and Almonds

I love duck, and although many people don’t cook it at home it can actually be part of a quick weekday meal. (Especially so if you buy it already cooked and preserved, confit style, which is not hard to get these days.) To round out the meal while keeping it simple, I like to add a robust green vegetable that can stand up against the richness of the duck meat and fat. This kale dish is a perfect match — healthy, packed with flavour and so quick to cook.

Prep time

8 mins

Cook time

7 mins

Total time

15 mins

A quick and healthy side perfect to complement a rich, meaty dish.

Recipe type: Side

Serves: 4 (as a side)

Ingredients

200g kale
1 segment preserved lemon
1 red onion, sliced into half-circles
2 cloves of garlic, crushed
¼ cup slivered almonds, toasted
2 tablespoons olive oil

Instructions

Remove any thick stems from the kale, then chop the leaves roughly.
Slice the preserved lemon into thin slivers 1-2cm long.
Heat the olive oil in a wok or large frying pan over a medium-high heat.
Add the onions to the pan, seasoning immediately with salt and pepper. Fry for 1-2 minutes until the onions are beginning to become translucent. Add the garlic and preserved lemon and continue to fry for another 1-2 minutes.
When the onions have browned and the garlic has become fragrant, add the kale to the pan. Fry quickly, stirring, for a final 1-2 minutes until the kale is just cooked.
Transfer immediately to a bowl. Add ¾ of the almonds, season to taste and toss to combine with the kale.
Scatter the remaining almonds over the top of the kale and serve immediately.

Our Tips

The amount and preparation of the preserved lemon is a matter of personal taste. Take care not to add too much, though, as it will overpower the dish.
The full amount of kale, when raw, is quite bulky. If you don't have a wok or large enough pan you may need to fry it in two batches.