The sweetness of the sauce shines through when served alongside potatoes and kale. Brown mustard seeds can be slightly pungent and bitter on their own, but once warmed in oil and tossed with soft micro gold potatoes, they add a delightful pop and kick. Cook, relax, and enjoy!
What you'll need: ½ tsp smoked paprika ¼ tsp ground cinnamon ¼ tsp ground cumin 6 oz curly kale 1 clove garlic 1 lb micro gold potatoes 7 oz ham steak 1 oz pure maple syrup 2 tsp brown mustard seeds ½ tsp crushed red pepper coarse salt freshly ground black pepper olive oil
Equipment: large skillet strainer small skillet
Recipe steps: 1. Prep vegetables Combine smoked paprika, cinnamon, cumin, freshly ground black pepper and a pinch of salt in a bowl. Remove stems from kale and coarsely chop leaves. Peel and thinly slice garlic.
Cook potatoes and greens Bring potatoes to a boil in a large skillet of salted water. Reduce heat and simmer until tender, about 8 minutes. Stir in kale and cook until wilted, 1–2 minutes; drain.
Sear ham Heat 1 tablespoon oil in a small skillet over medium. Rub ham steak with spice mixture and add to skillet. Cook until browned on bottom, about 3 minutes. Flip ham and brown on the other side, 2 minutes.
Finish ham Add maple syrup and 2 tablespoons water to the skillet and turn over ham to coat. Simmer until maple syrup is reduced to a glaze, 2–3 minutes.
Finish potatoes Heat 2 tablespoons oil in same skillet you used for potatoes over medium-high. Add potatoes and kale and sauté, adding more oil if needed, until potatoes are starting to brown, about 5 minutes.
Serve Add garlic, mustard seeds, and red pepper flakes (use less for less heat) and cook until potatoes brown, about 2 minutes. Season to taste with salt and pepper. Serve with ham and syrup. Enjoy!