OMG. Perfect hangover material this is, but as a respectable mother of 3, of course, ahem, I never need hangover cures..
There’s a bit of process to this, so if you can handle it, be patient because you will be rewarded with deliciousness beyond your wildest dreams.
- 1/2 bunch kale
- 150g speck or bacon in the piece, diced
- 1 medium brown onion, halved and thinly sliced
- 1 clove garlic, finely chopped
- 300g potatoes, peeled and diced into small cubes
- olive oil
- sea salt
Pre-heat your oven to 180C
Line a baking tray with baking paper and using your thumb and forefinger slice the kale leaves as neatly as you can from their stems.
Place them on the greaseproof paper, drizzle lightly with olive oil and sea salt and bake for 10 minutes or until crispy but not brown. Keep the oven on but et aside the kale, you’ll have plenty so start snacking on these now if you wish!
Place the diced speck into a oven proof casserole dish and stir fry until golden on a medium heat, turn down the heat to low and cook for another 10 minutes, stirring from time to time.
Add the onion and garlic and stir and cook on low for another 15 minutes. Add the potato, drizzle with a little olive oil and transfer the dish to the oven for 25 minutes.
Plate up with a poached or fried egg and top with crispy kale chips. Yum.