One of the great things about kale is how versatile it is. We make crispy kale chips, put it in soups, use it steamed as a side dish or a bed to serve stuff on top of, or, in this case, stir it up fast and spicy, asian-style.
In this case, I had some leftover duck from the previous night, but you can do this with beef or pork or chicken just as easily, either fresh or leftover, or use tofu or just skip the chunky protein altogether and go for maximum kale overdrive. And here, I’ve served it with noodles, but you can use rice instead. Whatever’s on hand is fine.
If you are using noodles, put a pot of water on to boil before you go about your prep.
Once it boils, you’ll toss in your noodles and let them boil for a moment, and then just turn it off and leave them in there for 3 or 4 minutes. That should do it. If you’re fast at cooking, you should be done everything else by then. If not, drain ’em and plate them in the warming drawer.
Prep your other stuff while the water boils. I used shallots, garlic, red bird chilis and some red/green onions from the farm. I don’t know what these are actually called, but they look like standard green onions, but they’re a beautiful reddish color near the hairy end. You can add other stuff, like carrots or broccoli or whatever, and use onions instead of shallots or substitute as you like. It’s your supper.
Cut all that up along with your chunky protein and your kale, which you can just rip into big leafy bits. Heat your wok. In with the oil. If you’re using raw meat, it’s good at this point to toss it in and brown it. You can be fussy and remove it after browning, returning it after you start your other stuff, but use your judgement. The idea is to make sure everything gets cooked enough, but nothing gets overcooked. Be careful!
For the veggies, I throw in the big stuff first and work my way down. Then add soy sauce to taste and, if you’re into it, sriracha. Yum. Toss it all in the wok until it’s cooked and then plop it on top of the noodles.
Words and pictures: Rob Bitschofsky