(7oz) prepared kale (woody stalks removed and roughly chopped)
2Tbsp.
apple cider vinegar
50g
(2oz) blanched hazelnuts, roughly chopped
Directions
Step 1Grind the fennel seeds in a pestle and mortar and empty into a medium bowl. Add the pork, cinnamon, ginger, 1tbsp oil and some seasoning. Mix and set aside.
Step 2Next, halve the onions, peel off the skin and cut each half into 4 wedges, slicing through the root to keep the wedges intact. Leaving the skin on, halve and core the apples, and slice into rough 5mm-(1⁄4in) thick slices.
Step 3Heat the remaining oil in a large wok or frying pan over high heat until the oil is smoking. Add spiced pork and the onions; stir-fry until the pork has coloured and cooked through, about 5-10min. Empty on to a plate. Next, add the apples to the wok/frying pan and cook until they have some colour and are beginning to soften. Lift on to the pork plate.
Step 4Add a splash of water to the pan and stir-fry the kale until just tender, about 8-10min, adding more water as needed. Return pork, onions and apples to the pan together with the vinegar and hazelnuts. Toss through to heat, check the seasoning and serve with brown rice, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
