This is a tasty dish that would also go great with fish.
2 large Kale leaves
1 clove Garlic
Cayenne Pepper (to taste)
¼ teaspoon Vinegar
6 tablespoons Soy Sauce
1 tablespoon White Wine
3½ teaspoons Honey
1 cup Rice
2½ teaspoons Cornstarch
Salt (to taste)
Pepper (to taste)
Start by making 1 cup of steamed rice (the ratio is 2 cups of water to 1 cup of rice).
Start by drizzling a small amount of olive oil over your kale leaves, season them with salt and pepper, then bake them at 425 degrees for 7-10 minutes. The inner parts of the kale may take longer to cook, so you may need to pull off crispy outer parts, then return the less-cooked parts back to the oven.
Once the kale leaves are crispy, use your fingers to break them down into small pieces (think dried oregano).
Start by making a slurry of equal parts cornstarch and water (2½ teaspoons cornstarch + 2½ teaspoons), and set it aside. Add your soy sauce, wine, and vinegar to a pan, along with a pinch of salt (not a lot), pepper, and cayenne pepper to taste. Add sliced garlic, and a sprig of Thai basil, then bring it to a quick boil (this will happen almost immediately).
Once the sauce boils, add your cornstarch slurry and mix it until your sauce thickens. Once this happens, remove the sauce from the heat, remove the basil, and garlic slices, and mix in your honey.
Compact and shape your rice so that it holds together fairly well (the goal is to be able to eat it with chopsticks). Next, add your kale to the top of the rice.
Add your sauce to the plate, then place your shaped rice on top. Finish with a slice or two of garlic, along with a slice or two of Thai basil, serve and enjoy.