Pork-and-Kale Soup with Sizzling Puffed Rice

• 2 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup dry white wine, preferably Pinot Blanc
• 1 pound kale, stemmed and coarsely chopped
• 2 quarts chicken stock
• 3 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 sweet potato, peeled and thinly sliced lengthwise with a vegetable peeler
• 1 1/2 pounds trimmed boneless pork shoulder, cut into thin strips
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• 1 tablespoon extra-virgin olive oil
• 2 puffed rice cakes, crumbled

1. Melt 1 tablespoon of the butter in a pot.
2. Add the onion and garlic and cook over moderate heat until lightly browned, 4 minutes.
3. Add the wine and bring to a boil.
4. Simmer until reduced by half, 5 minutes.
5. Add the kale and stock and bring to a boil.
6. Cover partially and simmer over low heat until the kale is almost tender, 10 minutes.
7. Add 1 1/2 tablespoons of the soy sauce with the sesame oil and sweet potato.
8. Simmer uncovered until the potato is tender, 10 minutes longer.
9. Meanwhile, in a medium bowl, toss the pork with the lemon juice, sugar and the remaining 1 1/2 tablespoons of soy sauce.
10. Let stand for 10 minutes.
11. Melt the remaining 1 tablespoon of butter in a large skillet.
12. Add the pork and cook over high heat until browned and cooked through, about 10 minutes.
13. Add the pork to the soup.
14. Heat the olive oil in a medium skillet until shimmering.
15. Add the crumbled rice cakes and cook, stirring, until lightly toasted, about 2 minutes.
16. Ladle the soup into bowls, spoon the sizzling rice on top and serve right away.

unsalted butter, onion, garlic, white wine, kale, chicken stock, soy sauce, sesame oil, sweet potato, pork shoulder, lemon juice, sugar, extravirgin olive oil, puffed rice cakes

Taken from www.foodandwine.com/recipes/pork-and-kale-soup-sizzling-puffed-rice (may not work)