PORK AND KALE SOUP WITH SIZZLING RICE (for 6)
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
1. 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 sweet potato is tender, 10 minutes longer.
2. Meanwhile, in a medium bowl, toss the pork with the lemon juice, sugar and the remaining 1-1/2 tablespoons soy sauce. Let stand for 10 minutes.
3. 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.
4. 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.
PUFFED RICE CAKES