Quick, easy, healthy and utterly delicious. This fast and soothing recipe is great for breakfast, lunch or dinner. Kale can be substituted with any greens such as cabbage and likewise with the herbs. I do love this combination, when dill is cooked, it is transformed completely and becomes totally addictive. Kale and dill have major health benefits: its full of anti-oxidants, rich in vitamins A, C, K and minerals such as calcium and iron. Ginger boasts many health benefits such as absorption of vitamins and minerals and aids digestion.
It can be vegetarian too without the pork floss. You can substitute fish sauce for salt or soy sauce.
Prep & cook time: 20 mins serves 4
1 litre water 1 1/2 chicken stock cubes 60g kale, sliced into 1cm ribbons 10g dill, chopped, 5mm in one direction 2 tbsp fish sauce 1 inch of ginger peeled, finely chopped 2 rice bowls of cooked rice generous pinch of black pepper 40g Vietnamese pork floss (can subsitute for canned tuna, minced pork, chopped chicken, fish flakes)
Bring the water to the boil, crumble in the stock cubes, and stir until dissolved.
Add the cooked rice and ginger, cover with a lid and bring back to a gentle boil.
After 10 minutes add the kale, dill and fish sauce to the saucepan and bring back to a gentle boil.
Before serving add pepper to taste, then stir through half of the pork floss.
Divide between the bowls, sprinkling the remaining pork floss in the middle of each dish.