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

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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