Bones and Kale
Slow-Cooked Pigs Trotters Stew with Wilted Kale
You cannot visit Africa without trying this dish
Ingredients
- 1.5 kg pigs trotters cleaned and halved
- 1 large onion chopped
- 4 cloves garlic minced
- 30 g fresh ginger minced
- 15 ml 1 tablespoon tomato paste
- 1 L beef stock
- 2 bay leaves
- 5 ml 1 teaspoon dried thyme
- 5 ml 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 200 g kale thinly sliced
- 30 ml 2 tablespoons olive oil
Instructions
- If necessary, singe any remaining hairs from the pigs trotters and rinse them thoroughly.
- Pat them dry with paper towels.
- Sauté the Aromatics:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add the minced garlic and ginger and cook for another minute, until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- Braise the Trotters:
- Add the pigs trotters to the pot.
- Pour in the beef stock, ensuring the trotters are mostly submerged.
- Add the bay leaves, thyme, and rosemary.
- Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and simmer for 3-4 hours, or until the trotters are very tender and the meat is falling off the bone. Stir occasionally.
- Wilt the Kale:
- Once the trotters are tender, remove them from the pot and set them aside.
- Increase the heat to medium and bring the remaining liquid in the pot to a simmer.
- Add the thinly sliced kale and cook for 2-3 minutes, or until it has wilted.
- Return the pigs trotters to the pot.
- Stir gently to combine the trotters, kale, and broth.
- Serve:
Notes
Serve the pigs trotters stew hot, with the wilted kale and broth.
Serve with rice, mashed potatoes, or crusty bread and of course sadza, pap, nshima, ugali or fufu.
Tips and Variations: For a richer flavor, you can brown the pigs trotters in the pot before sautéing the aromatics.
You can add other vegetables, such as carrots, celery, or potatoes, to the stew.
If you don't have beef stock, you can use chicken stock or vegetable stock.
If you would like a thicker sauce, you can remove the trotters and kale, and reduce the remaining liquid by simmering it on the stovetop.
Other leafy greens such as collard greens or spinach can be used instead of kale.
Adding a splash of vinegar or lemon juice at the end can brighten the flavor.
Serve with rice, mashed potatoes, or crusty bread and of course sadza, pap, nshima, ugali or fufu.
Tips and Variations: For a richer flavor, you can brown the pigs trotters in the pot before sautéing the aromatics.
You can add other vegetables, such as carrots, celery, or potatoes, to the stew.
If you don't have beef stock, you can use chicken stock or vegetable stock.
If you would like a thicker sauce, you can remove the trotters and kale, and reduce the remaining liquid by simmering it on the stovetop.
Other leafy greens such as collard greens or spinach can be used instead of kale.
Adding a splash of vinegar or lemon juice at the end can brighten the flavor.
Slow-Cooked Pigs Trotters Stew with Wilted Kale
You cannot visit Africa without trying this dish
Ingredients
- 1.5 kg pigs trotters cleaned and halved
- 1 large onion chopped
- 4 cloves garlic minced
- 30 g fresh ginger minced
- 15 ml 1 tablespoon tomato paste
- 1 L beef stock
- 2 bay leaves
- 5 ml 1 teaspoon dried thyme
- 5 ml 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 200 g kale thinly sliced
- 30 ml 2 tablespoons olive oil
Instructions
- If necessary, singe any remaining hairs from the pigs trotters and rinse them thoroughly.
- Pat them dry with paper towels.
- Sauté the Aromatics:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add the minced garlic and ginger and cook for another minute, until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- Braise the Trotters:
- Add the pigs trotters to the pot.
- Pour in the beef stock, ensuring the trotters are mostly submerged.
- Add the bay leaves, thyme, and rosemary.
- Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and simmer for 3-4 hours, or until the trotters are very tender and the meat is falling off the bone. Stir occasionally.
- Wilt the Kale:
- Once the trotters are tender, remove them from the pot and set them aside.
- Increase the heat to medium and bring the remaining liquid in the pot to a simmer.
- Add the thinly sliced kale and cook for 2-3 minutes, or until it has wilted.
- Return the pigs trotters to the pot.
- Stir gently to combine the trotters, kale, and broth.
- Serve:
Notes
Serve the pigs trotters stew hot, with the wilted kale and broth.
Serve with rice, mashed potatoes, or crusty bread and of course sadza, pap, nshima, ugali or fufu.
Tips and Variations: For a richer flavor, you can brown the pigs trotters in the pot before sautéing the aromatics.
You can add other vegetables, such as carrots, celery, or potatoes, to the stew.
If you don’t have beef stock, you can use chicken stock or vegetable stock.
If you would like a thicker sauce, you can remove the trotters and kale, and reduce the remaining liquid by simmering it on the stovetop.
Other leafy greens such as collard greens or spinach can be used instead of kale.
Adding a splash of vinegar or lemon juice at the end can brighten the flavor.
Serve with rice, mashed potatoes, or crusty bread and of course sadza, pap, nshima, ugali or fufu.
Tips and Variations: For a richer flavor, you can brown the pigs trotters in the pot before sautéing the aromatics.
You can add other vegetables, such as carrots, celery, or potatoes, to the stew.
If you don’t have beef stock, you can use chicken stock or vegetable stock.
If you would like a thicker sauce, you can remove the trotters and kale, and reduce the remaining liquid by simmering it on the stovetop.
Other leafy greens such as collard greens or spinach can be used instead of kale.
Adding a splash of vinegar or lemon juice at the end can brighten the flavor.