Kale Rice Bowl

• 2 tablespoons canola oil
• 5 garlic cloves, thinly sliced
• 2 tablespoons chopped peeled fresh ginger
• 3/4 pound ground pork
• 1 pound red kale (2 bunches), stemmed and leaves torn into large pieces (16 cups)
• 1 tablespoon Asian fish sauce
• 1 cup mixed chopped basil and cilantro
• Kosher salt
• Pepper
• Steamed rice and Sriracha, for serving

1. In a large nonstick skillet, heat the canola oil.
2. Add the garlic, ginger and pork and cook over moderate heat, stirring, until the pork is just cooked through, 3 minutes.
3. In batches, add the kale and stir-fry until tender, about 5 minutes.
4. Stir in the fish sauce and herbs and season with salt and pepper.
5. Serve with rice and Sriracha.

canola oil, garlic, fresh ginger, ground pork, red kale, fish sauce, basil, kosher salt, pepper, rice

Taken from www.foodandwine.com/recipes/kale-rice-bowl (may not work)