Prepare a brine solution by mixing the salt with the water. Place the meat in the water. Add 1 cup water and 1 tablespoon salt to the meat until it is completely submerged. Add extra spices, if you prefer. Use a few slices of ginger or a fresh bunch of rosemary or thyme. Brine the meat for 12 hours and rinse before cooking.
Heat the oil in the saucepan and saute the onions until they soften. Add the meat and saute for several minutes to absorb the oil and onion flavor.
Add the bay leaves, pepper, fresh ginger slices and half of the lemon juice. Carefully stir the pan ingredients to coat the meat.
Add 1 to 2 cups of water. Cover the pan and simmer for 1/2 hour. Add the kale and simmer for another 15 to 30 minutes. Drain and reserve the cooking fluids when the meat is cooked through and the kale is softened.
Beat the eggs in a large bowl and mix in the rest of the lemon juice. Pour the hot cooking liquid into the egg mixture slowly. Return the liquids to the pan. Serve the fox meat with crusty bread to soak up the liquids.
- The acid from the lemon juice helps tenderize the meat. Adding apple cider vinegar to the brine solution will also make the meat more tender.
(Feature photo via Wikipedia.org)
