Sauteed Kale with Ground Pork

La Trinidad Valley, a short drive from my hometown of Baguio City, is known as the salad bowl of the Philippines, because of its fertile land at 5,000 feet altitude that produces almost every fruit and vegetable that one can think of. A significant portion of the fruits and vegetables sold in Baguio’s famed market comes from La Trinidad.

Among the vegetables grown in the valley are green beans, cabbage, broccoli, cauliflower, pechay (similar to bok choy) and other vegetable varieties that resemble what the Western World knows as kale or collard greens.

In cooking this kale recipe, I can’t help but reminisce my trips to La Trinidad, driving through rows and rows of vegetable and fruit fields not seen anywhere else in the islands of the Philippines.


5 ounces of  fresh kale, cut into bite pieces

1/2 lb ground prok

1 tbsp garlic, peeled and crushed

1/4 cup chopped onions

1/3 cup chopped fresh tomato

1 tbsp olive oil

2 cups, vegetable broth

1 tbsp fish sauce

1 tbsp vinegar

A dash of  ground pepper


In a large wok, heat the oil

Add the garlic and cook until golden brown

Add the onions  and saute for one minute

Add the tomatoes

Add the ground pork and cook until all the pink color disappears

Add vegetable broth, fish sauce, ground pepper and vinegar and bring to a boil

Reduce heat and add the kale

Simmer for about  3 minutes

Remove from heat and serve

(Makes 4 servings)


6 thoughts on “Sauteed Kale with Ground Pork

  1. Pingback: Kale and Mango Salad « my bay kitchen

  2. I would like to get a hold of some fresh kale… would you direct me to a place? I’m not so familiar with La Trinidad. thanks.


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