Kale And Onion Stir Fry Recipes

STIR FRIED KALE

Steps:

• Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
• Mix in breadcrumbs, and cook and stir until brown.
• Stir in kale, and cook until wilted. Serve hot or warm.

EASY CABBAGE, ONION, AND KALE STIR-FRY

Steps:

• Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
• Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.

KALE AND ONION STIR FRY

Steps:

• Clean kale and remove ribs.
• Spray wok or skillet with cooking spray.
• Heat on high, add kale and onions.
• Stir for 1 to 2 minutes.
• Pour in rice vinegar, soy sauce and sugar.
• Reduce to medium heat and stir until kale and onions are tender crisp.
• I cover and reduce heat to medium low and stir occasionally until cooked.

KALE AND MUSHROOM STIR-FRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
• Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
• Bake in the preheated oven until soft, about 60 minutes.
• Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
• Remove from heat, stir in Thai peanut sauce, and serve.

STIR-FRIED CURLY KALE WITH CHILLI & GARLIC

Steps:

• Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

KALE STIR-FRY

Steps:

• Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
• Heat large wok . Add oil and swirl around. Add onion & leek and stir-fry 3 minutes. Add garlic, bell peppers & carrot. Continue stir-frying until onions are tender and peppers are beginning to soften but still crisp.
• Add the broccoli and pepper flakes, if using.and stir. Add the kale, cover and reduce heat to medium. Simmer for 5 minutes or until kale is tender, but still crisp, not too soft.
• Remove lid and let any excess liquid evaporates. Use two forks to mix the bean sprouts through the other ingredients. Add salt & pepper to taste.
• Transfer to serving plate and scatter nuts over the top, and serve with lemon wedges.

KALE WITH CARAMELIZED ONIONS AND GARLIC

Steps:

• Heat oil in large pan.
• Add chopped onions and garlic.
• Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
• Add torn kale.
• Toss with onions and garlic.
• Cook until kale is wilted.
• Sprinkle with a tiny bit of balsamic vinegar if desired.
• (Thanks reviewers for reminding me of removing the stems!).

TURMERIC-KALE FRIED RICE

Steps:

• In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil (for brown rice, use 3 1/2 cups water). Reduce to a simmer, cover and cook for 35 to 40 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
• In medium saute pan, heat the oil over medium-low heat. Add the yellow onion and saute for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes. Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes.
• Add half the green onions and turmeric and stir-fry for another 3 minutes, or until thoroughly heated. Add the cooked rice or grains and saute until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through.
• Spoon the fried rice into a serving bowl. Top with the remaining green onions, sprinkle with some gomashio and toasted sesame seeds if desired and serve immediately.

KALE AND CHICKEN STIR-FRY

Steps:

• Lightly season chicken breasts on both sides with salt and pepper.
• Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
• Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
• Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

KALE AND GINGER STIR FRY

Steps:

• In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
• Add the kale and raise the heat to medium high.
• Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
• Sprinkle with sesame seeds.
• Serve warm or cold.
• You may substitute spinach or bok choy for the kale.
• Enjoy!