Five-Spice Roasted Cornish Hen with Steamed Basmati and Garlic-Sautéed Tuscan Kale

Preheat your oven to 400 deg F (200 deg C).

Pat the Cornish hen completely dry with paper towels to ensure crispy skin.

Rub the bird thoroughly with Chinese five-spice mix and a pinch of salt.

Roast on a rack set inside a roasting pan for 35-40 minutes until the skin is deep brown and the juices run clear when poked at the thigh.

While the bird roasts, rinse the basmati rice until the water runs clear and steam it according to standard ratio instructions until light and fluffy.

In a separate pan, sauté the Tuscan kale with a splash of water over medium heat until tender, finishing with the aged balsamic vinegar to add a bright, tangy depth that cuts through the rich spices of the hen.

To plate, serve the roasted hen atop a generous mound of fragrant steamed rice, surrounding it with the balsamic-glazed kale.

Garnish with an extra pinch of five-spice for aroma.