1/2 lb kale, stems discarded
1 1/2 tablespoon vegetable oil
2 cloves garlic, peeled and finely minced
3 large scallions, cut into 1/8 inch diagonal slices
21/2 cups cooked brown rice
1 tablespoon plus 1 teaspoon soy sauce
1. Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade) steam the kale for 7 minutes.
2. Heat the vegetable oil in a large sacuepan over medium-low heat. Add the garlic and cook sitiing for 2 minutes, being careful not to brown the garlic.
3. Raise the heat to medium and add the steamed kale and scallions.
4. Cook for 2 minutes and then add the rice and cook for another 2 minutes stirring.
5. Add the soy sauce and cook for 30 seconds more.