Matcha & Ginger Marinated Pork with Braised Red Kale

serves 6

1 tablespoon matcha powder

1/4 cup soy sauce

1/4 cup rice wine vinegar

2 tablespoons hoisin sauce

3 tablespoons sesame oil

2 tablespoons fresh ginger

3 garlic cloves, minced

1 3 pound pork tenderloin, trimmed and tied

1 tablespoon toasted sesame seeds, optional

kosher salt and freshly ground pepper, to taste

Whisk ingredients in a medium bowl until the matcha is completely disolved. Put the pork into a 1-gallon plastic bag with the marinade for at least 1 hour. This can also be done in the morning if it is going to be prepared for dinner the same day. 

Preheat the oven to 425. Cook the pork in a large pan for 30 to 45 minutes, until a meat thermometer inserted into the middle of the meat reads 138 degrees. Remove the meat and cover with aluminum foil. The temperature will rise another 5 to 7 degrees while it rests.

Remove strings from the meat and slice it.  Sprinkle with sesame seeds, and drizzle with additional hoisin if desired.  Season with salt and pepper. 

Braised Kale

makes 4 servings

3 tablespoons extra-virgin olive oil

3 cloves garlic, very roughly chopped 

Small pinch of red pepper flakes 

2 bunches red kale, thick stems removed and leaves chopped 

2 bunches red kale, thick stems removed and leaves chopped

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Juice of half a lemon 

1/3 cup water or vegetable broth 

Heat the olive oil a large saute pan over medium-high heat. Once hot, toss in the garlic and cook until it starts to turn golden around the edges. Add the red pepper flakes and saute for just 1 minute. Add the kale, season with salt and pepper, and toss and cook until it's nice and wilted down, 3 to 4 minutes. Squeeze in the lemon juice and add the water to the pan. Cook the kale, stirring occasionally, until all the liquid cooks out of the pan, about 5 minutes. The kale will be nice and soft.

* Recipe courtesy of Debi Mazar and Gabriele Corcos