OH! Magazine - Australian Version June 2015 | Page 19

( OH YUM )

RENA PATTEN’S MEXICAN BEEF
Check out our favourite recipe from Rena’s book Cooking With Kale.
A really good dish to make and serve with rice. It is
quick and easy to prepare and an ideal dish to make if
you are cooking meals in advance to serve through the
week. The flavour just keeps on improving.

What you’ll need:
1 bunch cavolo nero (Tuscan kale)
2 tablespoons extra virgin olive oil
1 onion, halved and finely sliced
750g minced (ground) beef
3 garlic cloves, finely chopped
2 teaspoons cumin
2 teaspoons sweet paprika
1 teaspoon dried oregano
1-2 long red chillies, sliced
1-2 tablespoons tomato paste
1½ cups (375ml) water
2 cups (350g) frozen corn
Rice, to serve
Slices of fresh avocado
Lime juice, to serve
Sour cream, to serve
Fresh coriander leaves, for garnish

How to make it:
1. Thoroughly wash the kale. Remove and discard the thick
lower part of the stalk. Chop the leaves and upper, more
tender part of the stalk and set aside.
2. Heat the oil in a large, deep frying pan and cook the
onion until soft and golden.
3. Add the minced beef and continue cooking until
browned.
4. Stir in the garlic and cook for about 30 seconds.
5. Stir in the cumin, paprika, oregano, chillies and tomato
paste, and cook for 1 minute.
6. Pour in the water and season with salt. Cover and cook
on low heat for about 5 minutes.
7. Add the kale and the corn. Stir well and cook for another
5 minutes, until the kale wilts and is cooked.
8. Serve over rice with slices of avocado that have had lime
juice sprinkled over them and with a dollop of sour
cream and finely chopped coriander leaves.

( OH! MAGAZINE ) JUNE 2015

19