Southeast Asian Pork and Kale Stir-Fry
In open markets across Southeast Asia, you’ll find all sorts of leafy greens, a testament to the role that deep green veggies play in the local cuisine. The assertive flavor of kale is perfectly matched with the Southeastern flavors of chiles, lime and fish sauce, which combine to bring out the sweetness in the leaf.
- 1 pound kale, stemmed and chopped
- 1 teaspoon oil, peanut, soybean, grapeseed or canola
- 4 ounces ground pork
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 large red chile, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 2 scallions, slivered
- 2 tablespoons sesame seeds, toasted
- 2 cups cooked rice
- Strip the leaves from the stems of the kale, then chop the stems and leaves separately and reserve. In a wok or large sauté pan, spread the oil and turn the heat on high, let the pan heat for a few seconds. Crumble the pork into the pan, and stir. Add the garlic, ginger and chile and stir until the pork is cooked through. Add the lime juice, sugar and fish sauce and stir, then add the stems of the kale and stir for 1 minute, then add the leaves and stir until the kale is bright green and softened.
- Serve over rice, topped with scallions and sesame seeds.
751 calories, 26 g. fat, 41 mg. cholesterol, 1550 mg. sodium, 106 g. carbohydrate, 8 g. fiber, 26 g. protein