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Kale Rice Bowl
From Food and Wine Magazine. Ready in about 30 minutes
2 Tablespoons Canola oil
1 lb ground pork - local pastured is possible, the taste difference is dramatic
3-4 garlic cloves, thinly sliced
2 Tablespoons fresh ginger, peeled and chopped
1 pound kale, tough stems removed and roughly chopped
1 Tablespoon Asian fish sauce
1 Cup mixed chopped cilantro and basil
Kosher salt and pepper to taste
Cooked rice - I use brown Jasmine
Lime wedges and Siracha for serving
In a large nonstick skillet, heat the canola oil. Add the garlic, ginger and pork and cook over moderate heat, stirring, until the pork is just cooked through, 3 minutes. In batches, add the kale and stir-fry until tender, about 5 minutes. Stir in the fish sauce and herbs and season with salt and pepper. Serve with rice and Sriracha.