Ingredients for 2 generous portions

I use a mixture of pork and soya mince to reduce the amount of fat in the dish. If you just want to use pork mince then use 400 grams.

• 1 large bunch of Kale, greens or chard
• 250 grams pork mince
• 50 grams soya dried mince
• 150ml boiling water
• 3 tbsp soya sauce (gluten free or normal)
• 3 tbsp water
• 1 tsp coarsely ground Rainbow Peppercorns or 2 tsp Sichuan peppercorns
• handful of cashew nuts
• 1 tbsp oil

Method

• Pour the boiling water over the soya mince and leave to soak for 10-15 minutes
• Place the cashews on an oven tray and roast at Gas 3, 160C for about ten minutes, until they have a little bit of colour.
• In a frying/sauté pan heat up the oil on a medium heat.
• If you are using chard slice up the stems and fry these for about 5 minutes.
• Turn the heat up and add the pork mince. Stir fry until it is no longer pink and is cooked through.
• Add the soya mince if using, stir to combine and fry for a couple more minutes.
• Add the soya sauce, water, peppercorns and chopped greens

• Cover and cook for 5-10 minutes stirring occasionally, until the greens are just cooked through.
• Stir through the cashew nuts just before serving.
• I serve it with boiled brown rice, sometimes with noodles (rice noodles are gluten free)

I am considering the next time I make this adding some chopped red pepper.

Enjoy.