I fully expected kale to be a bit boring, like silver beet. But I tried some because it was supposed to be so incredibly good for you. Lo and behold! It tastes fabulous, especially cooked with soy sauce and lemon juice. The simple original recipe I tried seemed a good fit for some very finely sliced beef, and indeed it is, but you can also take the beef out and just serve the kale up as a side dish.
A generous slurp of vegetable oil
1 clove garlic
1 bird's eye chilli
1/2 to 1 bunch kale, washed and chopped roughly
500 g prime lean beef, sliced very thin
2 tbsp soy sauce
Juice from 1 lemon
In a wok, heat the oil and sauté the garlic and chilli. Add the beef and stir fry until browned. Add the kale and cover until it has wilted and cooked. Pour on the soy sauce and lemon juice and stir fry briefly.
Serve with steamed rice. (I like to use a large teacup as a mould for the rice to make it into a neat mound, Indonesian style. Sprinkle some fried shallots on top for real authenticity.)