Preparation Time: 10 minutes
Cooking Time: 15 minutes
2 large eggs plus 2 large egg whites
1/2 teaspoon Chinese 5 spice powder
1 teaspoon salt, divided
2 teaspoons dark sesame oil, divided
1 pound kale
11/2 cups chopped white onion
8 ounces shiitake mushrooms, stems discarded and caps halved or quartered if large
2 tablespoons hoisin sauce, such as Kame brand
Beat together eggs, egg whites, 5 spice powder and 1/4 teaspoon of the salt. Heat a 9 or 10 inch nonstick skillet over medium-high heat. Add 1 teaspoon of the oil, swirling to coat pan. Add egg mixture; spread into a thin layer and cook 2 minutes or until bottom of pancake is set. With a large spatula, carefully turn pancake; continue to cook 1 minute or until eggs are set. Set aside to cool. Rinse kale, but do not dry. Cut crosswise into 1/2 inch slices, discarding tough stems; set aside. Heat a Dutch oven over medium-high heat. Add remaining 1 teaspoon oil and onion; cook 3 minutes, stirring occasionally. Add mushrooms; cook 2 minutes, stirring occasionally. Add kale and hoisin sauce. Toss well; then cover and let steam for 11/2 minutes. Meanwhile, cut the egg pancake into 1/2 inch strips; cut strips into 2 inch pieces. Uncover and shake the wilted greens mixture. Add pancake strips and remaining 3/4 teaspoon salt; toss well. Transfer to serving plates.
Steaming cooking greens enables thorough cooking—their water comes out as they steam, and coats the mushrooms and onions. You’ll end up with just 1/4 of what you started with—the greens can reduce by 3/4 in the pot after just 90 seconds.
Small, fresh mustard greens may replace the kale—the dish will be a little more zingy and slightly hot. Be sure to cut away the large stems. Look for kale with firm green leaves that stay upright, and bounce back when bent. Specialty markets may carry lancinato or “dinosaur” kale, which is forest green, has thinner stems, cooks more quickly, and is lance-straight instead of quilted. If you find it, buy it—it will give you a completely new flavor and texture for kale.