Pork-and-Kale Soup with Sizzling Puffed Rice Recipe

Name: Pork-and-Kale Soup with Sizzling Puffed Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Add the onion and garlic and cook over moderate heat until lightly browned, 4 minutes.
3
Add the wine and bring to a boil.
4
Simmer until reduced by half, 5 minutes.
5
Add the kale and stock and bring to a boil.
6
Cover partially and simmer over low heat until the kale is almost tender, 10 minutes.
7
Add 1 1/2 tablespoons of the soy sauce with the sesame oil and sweet potato.
8
Simmer uncovered until the potato is tender, 10 minutes longer.
9
Meanwhile, in a medium bowl, toss the pork with the lemon juice, sugar and the remaining 1 1/2 tablespoons of soy sauce.
10
Let stand for 10 minutes.
11
Melt the remaining 1 tablespoon of butter in a large skillet.
12
Add the pork and cook over high heat until browned and cooked through, about 10 minutes.
13
Add the pork to the soup.
14
Heat the olive oil in a medium skillet until shimmering.
15
Add the crumbled rice cakes and cook, stirring, until lightly toasted, about 2 minutes.
16
Ladle the soup into bowls, spoon the sizzling rice on top and serve right away.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 small onion, thinly sliced, 2 garlic cloves, minced, 1 cup dry white wine, preferably Pinot Blanc, and more.

Yes, Pork-and-Kale Soup with Sizzling Puffed Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork-and-Kale Soup with Sizzling Puffed Rice

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