2 cups fresh orange juice
2 cups vegetable stock
2 tablespoons tamarind pulp, broken into small pieces
1 tablespoon maple syrup
1 clove garlic, minced
½ teaspoon peeled and minced fresh ginger
½ teaspoon chili paste
6 heads green garlic
3 tablespoons peanut oil
½ bunch kale, stems removed and leaves torn into bite-size pieces
½ bunch chard, stems removed, leaves torn into bite-size pieces
about ¼ pound dried bean thread noodles, soaked in warm water for 30 minutes
1. Combine the orange juice and stock in a saucepan over high heat. Bring to a boil and boil until reduced by one-half, about 10 minutes. Remove from the heat add the tamarind then stir in the maple syrup until dissolved. Using a fork, mash the tamarind and strain through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Add the ginger, garlic and chili paste. Set aside.
2. Trim off the root end all but 2 inches of the green tops from each head of green garlic. Mince the remaining green tops and set aside. Quarter each garlic head lengthwise.
3. In a wok or large sauté pan, over high heat, warm the peanut oil until very hot, but not smoking. Add the minced garlic tips and quartered heads and toss and stir for 1 minute. Add the kale and toss for 2 minutes, stirring. Stir in the chard and stir for another 1-2 minutes, until tender. Stir in the tamarind sauce, reduce the heat, and simmer until all the flavors are blended, about 10 minutes. Cook a little longer if the garlic is not completely tender.
4. Meanwhile, drain the noodles and cut into 6-inch lengths. Add to the pan and toss until completely heated through. Transfer to a warmed serving bowl and serve immediately.