Baby kale

Many people don't like kale. I have mixed feelings towards it. I like greens, but this one upsets the stomach. I used to try cooking it in every possible way until my stomach forced me to give it up. One summer day, a friend gave me a bunch of baby kale, freshly picked from her garden. It sparkled off a new wave of imaginations again. The baby kale had such fresh and tender leaves that it almost fit for salad. I decided to stir fry it, perhaps with some meat to complement its distinctive taste.

Recipe: Stir-fried tender baby kale with beef flakes

Ingredients:

- 1 lb baby kale, chopped to 1" pieces

- about 1 oz of lean cooked beef, break in flakes

- 1 teaspoon soy sauce 

- 1 teaspoon chilly pepper sauce

- 1 tablespoon olive oil

- a little water

Procedure:

Heat oil in non-stick pan on med-high heat. Spread stems of baby kale on pan to cook until the green color brightens (about 2 minutes). Add leaves and stir. If the kale appears to dry up, add 2 tablespoons of water and keep stirring. When the leaves' green color deepens, add beef flakes and stir. Lower heat to medium. Mix in soy sauce and chilly pepper sauce. If the kale is dry, add 2 tablespoons of water and mix. If too much liquid remains in the pan, turn heat up to high briefly to reduce the liquid to a sauce. Serve hot. 

A good stir-fry is achieved by mastering the dynamical balance of heat and water content in the pan. With a good balance, little oil is needed. Since stir-fry is done with high heat over a short time, it helps to look ahead a little, especially when heating up the pan rapidly.