Ingredients

The following ingredients have 4 Servings
  • 1/4 cup brown sugar
  • 1 tablespoon cumin
  • 1 1/2 tablespoons coriander
  • 1/2 teaspoon black pepper
  • 4-6 thick-cut ham steaks
  • 1 bunch kale ((large), 6 cups chopped)
  • 2 corn muffins (or cornbread squares, crumbled into large chunks)
  • 3/4 cup roughly chopped almonds
  • 2 tablespoons butter
  • 1 orange, (zested and juiced)
  • 2 tablespoons rice vinegar
  • 1/4 cup almond oil, (or vegetable oil)
  • 1 tablespoon honey
  • 1 tablespoon fresh chopped chive
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Preheat the grill to medium and preheat a large skillet on the stovetop to medium-high.
  • Mix the brown sugar, cumin, coriander and pepper. In a small bowl, rub the mixture on both sides of each ham steak. Set aside.
  • Shred the kale into (very) thin strips. Place the kale in a large serving bowl.
  • Place the ham steaks on the grill for about 3 minutes per side—or just until grill marks form. Remove and tent with foil to keep warm.
  • Meanwhile, add the butter to the skillet. Pour in the crumbled cornbread and chopped almonds. Gently move around the pan until toasted, 5 minutes.
  • Whisk the ingredients together for the vinaigrette. Toss the kale with your desired amount of vinaigrette. Then top with the toasted cornbread and almonds. Best if served immediately.