Grilled partridge, orange and lemon marinade

I'm taking a trip back to October 4th tonight with the appearance of the elusive partridge - wholly thanks to the lovely Robin at work who came to my rescue with not just the partridge but also the pheasant (October 23rd - which I'll make tomorrow).  Such a relief to be catching up (although Mograbia continues to evade me).

Whilst I love the flavours here - the marinade becoming the most beautiful of sauces - the small bird is far to fiddly for me (and I dread to think what the fussy daughter would  have said if presented with it!).  However, what I am taking away from this episode is the revelation that is kale.  I've only had kale a couple of times and have then shunned it as being a bitter unpleasant taste - I'm a big fan of green food so this is extremely unusual for me.  But pan fried with butter and having the sultanas added transforms this ugly sister into a beautiful princess.  Enough that I'm considering having kale cooked this way on my Christmas table this year.