- 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
How to make this recipe
Melt 1 tablespoon of the butter in a pot. Add the onion and garlic and cook over moderate heat until lightly browned, 4 minutes. Add the wine and bring to a boil. Simmer until reduced by half, 5 minutes. Add the kale and stock and bring to a boil. Cover partially and simmer over low heat until the kale is almost tender, 10 minutes. Add 1 1/2 tablespoons of the soy sauce with the sesame oil and sweet potato. Simmer uncovered until the potato is tender, 10 minutes longer.
Meanwhile, in a medium bowl, toss the pork with the lemon juice, sugar and the remaining 1 1/2 tablespoons of soy sauce. Let stand for 10 minutes.
Melt the remaining 1 tablespoon of butter in a large skillet. Add the pork and cook over high heat until browned and cooked through, about 10 minutes. Add the pork to the soup.
Heat the olive oil in a medium skillet until shimmering. Add the crumbled rice cakes and cook, stirring, until lightly toasted, about 2 minutes. Ladle the soup into bowls, spoon the sizzling rice on top and serve right away.
Aromatic, full-bodied Alsace white, such as a Pinot Blanc.