Kale Rice Bowl

In this simple rice bowl, F&W’s Kay Chun combines pork and kale with an abundance of fresh herbs for a dish that’s both hearty and delightfully fresh-tasting.

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

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

Contributed By Photo © Christina Holmes Published December 2014

507292 recipes/kale-rice-bowl 2014-11-14T21:59:39+00:00 Kay Chun asian|4|fast|healthy|weeknight-dinner|lunch december-2014 recipes,kale-rice-bowl 507292

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