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)