Spicy old kale

It's hard for me to eat vegetables so cooked that they are yellowish brown. The big kale is probably one of the few exceptions because undercooked kale can cause stomach upsets. Of course, where possible, I still prefer the tender baby kale. But then, life is not perfect, and there are just times that we need to find a way to create a little heaven of joy out of whatever we have. Here is a recipe of well cooked kale, which turns out to be another favorite dish at home and with guests. Once again, I am affirmed that there is a way to make a good dish out of almost anything.



Recipe: Spicy old kale


Ingredients:
- 1 bunch of kale finely chopped to pack 3-4 cups
- 2 tablespoon (TB) Penang curry paste
- 1 TB Vietnamese Sriracha hot chili sauce
- 3 oz pork cut into small pieces
- 2 teaspoon (tp) oil
- 1 tp sesame oil
- dash of salt and pepper
- dash of sugar
- 1 tp light soy sauce
- 1 tp cornstarch
- water


Procedure:
1. Cook chopped kale in 1 cup of water, add Penang curry paste and Sriracha chili sauce, and let boil for 1/2 hour on medium to med-high heat, then turn heat down to med-low or low and let simmer for 1 hour. Whenever liquid is reduced by half, top with water and continue to simmer until kale is really tender.
2. Marinate pork in oil, sesame oil, salt, pepper, sugar, soy sauce and cornstarch. Mix very well and let stand for 10 minutes. Then pan fry on med-high to high heat to lightly brown. Add pork and its juice to the pot of kale. Let boil for 10 minutes so that the meat juice mixes with the kale. Serve.