Tonight's dinner is braised kale with roast pork. Kale is a cousin of kai lan, it's leaves are crinklier and it's tougher than kai lan. Just wanted to give kale a try using it to cook a Chinese dish. You need to blanch it a bit longer or cut them in shreds, if you want to cook it with roast pork or else your jaw will have to do more work than usual.
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