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.
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
Source: Co+op, Stronger Together
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