Carnitas filled pineapple ravioli with crispy kale
There is one dish I make for dinner guests that they all seems to fall in love with and that is crispy kale. The recipe comes from the Chinese crispy seaweed. Of course crispy seaweed is just cabbage so that made me think of using kale instead.
I had an inkling of how it was made but instead of deep frying the cabbage I decided to bake the kale. I make this as a side dish but it seems to take center stage every time.
When Angie challenged us at the Fiesta Friday to create a dish using pineapple and leafy greens and to create a healthy dish. I am not actually sure that this dish qualifies as healthy, but everything in moderation and it is a small dish or a starter, not a main course.
preparation time 5 minutes
cooking time 7-10 minutes
oven 250C or 482F
- 6-8 stems of curly kale
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tbsp oil, I used rapeseed oil
To make it cook faster and to make it extra crispy I placed the pizza steel in the oven to heat it up and it cut the cooking time in about half.
Clean the kale and remove the stem but keep it in large pieces, it will give the nicest bite. Sprinkle over salt and sugar and toss in the oil just before putting it in the oven.
Place the kale on grease proof paper and place on the hot pizza steel, or on an oven tray if you don’t use the steel. Watch it carefully and turn it often to make sure it bakes evenly until it is crispy. Don’t leave it alone or it might burn but you will be rewarded with wonderful crispy kale.
I got the idea for a pineapple ravioli after reading a recipe for sweet pineapple ravioli so I thought why not make it savory instead? I had some carnitas left over, not enough for a dish but I thought I would use it here and serve the dish as a starter. Pork was pretty much the only idea I had to marry pineapple and leafy greens, it goes so well with both!
preparation time 15 minutes
cooking time 1 day to marinate and a few minutes to cook the pineapple
oven 250C or 482F
- 1/2 pineapple, peeled and cut in to thin slices
- 1/2 dl or 1/4 cup sugar
- 1/2 dl or 1/4 cup water
- 1 star anise
- 1 red chilli, split in half
- Chilli oil
Bring the water and sugar to a boil. Let it boil for a few minutes to get a slightly thicker consistency. Add the star anise and the chilli. Add the pineapple slices and let cool. Keep it in the fridge over night, or two to macerate.
The slices are too hard to use raw so I cooked them in the oven for a few minutes to soften them up.
I added one teaspoon of filling on a pineapple slice.
Add the other pineapple slice on top to shape a ravioli and bake it for another 5-7 minutes or until the filling is warmed through.
Drizzle over chilli oil and serve with the crispy curly kale.
I liked the pineapple as a ravioli. The chilli oil cut through the rich carnitas and the crispy curly kale added flavor and texture.
This challenge really stopped me in my tracks, thank you Angie, what a brilliant idea!
I am bringing this to the Fiesta Friday healthy recipe challenge, if you have combined these two ingredients join us and take the challenge!