Recipes Kale Rice Bowl 5.0 (5,725) Add your rating & review 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. Slideshow: One-Bowl Rice Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print