Ika to roshian reddo keeru no nampuraa itame / sauteed calamari and Russian red kale with nam pla

A quick saute of calamari and Russian red kale. The stems of Russian red kale become sweeter when sauteed, just like the hard white part of cabbage leaves. Their sweetness is highlighted by the clear aromatic saltiness of nam pla.

<Ingredients>

(Serves 3-4)

8-10 (300-400 g) calamari
Large handful (1/2 bunch; 100-120 g) Russian red kale
1 clove garlic
1 red chili pepper (slices)
2 tsp nam pla
1/2 tbsp oil (not in photo)


<Directions>
1.

Clean calamari and slice into 2-3 cm wide rounds.

Cut off root side of garlic, smash, peel off skin, and finely chop.
Cut kale into 3-4 cm.

2.

In a frying pan, heat oil, and saute garlic and red chili pepper on medium low heat until fragrant. 

3.

Add kale stems.

When color brightens and stems soften, add leaves, and continue sauteing until leaves' color brightens.

Add calamari, raise heat to medium or medium high, and saute until calamari becomes opaque.

Add nam pla, and saute one more minute.

Ready to serve.

<Notes>

• Do not cook calamari too long. It becomes like rubber when overcooked, just like prawns.
• Nam pla is very salty by itself: do not overuse. A small amount makes dishes aromatic and tasty.
• I save 1/3-1/2 of this dish for another round the next day, adding more ingredients (tofu, for example, to make ika, roshian reddo keeru to tofu no nampuraa itame).
  

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