My wife took her team to the Texas State Fair today.
I knew that meant she would be tired when she got home. So last night I concocted a plan to make dinner this evening.
I picked a dish at random from a list of recipes that I had been saving up to try. The result: Kale and Onion Stir-Fry.
I looked in more detail at the recipe: it seemed fairly bland… yet I went ahead with it and this is what happened…
Kale and Onion Stir-Fry
1 lb fresh kale
1 onion, sliced
3 T white wine vinegar
3 T light soy sauce
1/2 t sugar
Separate the kale leaves from their ribs by loosely gripping the base of the stem and moving your hand up toward the end of the leaf. You should get most of the leaves coming off easily. You may have the end break off in one big leaf. You can leave it as it is (it will reduce later in the cooking process), or just tear it apart into bit size pieces.
Wash the kale off well and dry it.
Heat a HUGE wok if you have one on Medium-High. I say HUGE, because this is a lot of kale to begin with, although when the heat gets to it, it will become much more manageable.
Add the onion to the bottom of the wok and then the kale on top. Stir it for two or three minutes.
Add the rice vinegar, soy sauce and sugar. Reduce heat to medium and stir until kale becomes a deeper darker green and floppy, and the onions are tender.
Serve in bowls.
The flavor of the Kale and Onion Stir-Fry is actually quite surprising, and wonderfully good (and very easy to prepare). The ingredients added to the kale and onion really work double time to give it a delicious flavor. This turned out to be one of our favorite uses for kale to date. You should give it a try.
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Comments
I dont think I could touch that to my lips. But, I’m glad you enjoyed it. 
That does look good. Think I’ll try it later. Wouldn’t it be pretty with some red bell pepper?
I love kale. I use it in my veggie beef soup and it adds a special little flavor all of it’s own. The Grandchildren ask what is that green stuff in there… I pass it off as the mystery veggie of the day. Haven’t had any left in the bowls yet. Thanks for sharing your recipe. I will be sure to try that one, maybe over a bit of rice….. Excuse me while I wipe the drool off of my chin.
Kelly: What about the dish generates such a strong reaction?
Mom: Let me know if you do try it and what you thought of it. I am undecided on the bell pepper, so let me know if you try that as well and how it went.
Jo and JD: I love kale too, though I have only recently been introduced to it. Before I had tried it in this recipe, the only other exposure that I had to kale was in a kale and lentil soup.
I have to admit that kale is probably one of those foods that I would not have enjoyed as a kid… but would have grown up to come to enjoy if it had been introduced to me earlier.
Please, if you do give this recipe a whirl, let me know what you think of it, especially if you decide to put it on a bed of rice. I would be curious as to how that works out.
To be honest, it is visually unappealing to me.
Kelly: Is there anything in particular you don’t like the look of, or is the whole thing unappealing?
Well, Im not sure Ive ever eaten kale. But, it looks like all the things my mother used to force me to eat when I was a child. Perhaps its the kind of green slimey-ness.
Kelly: Hehehe, I can understand your vantage point with the whole childhood experience thing, and agree that this dish, especially the kale, probably fits the bill.
Quite pleasantly surprisingly though, I have discovered a taste for things that I outright rejected as a child. Spinach, Parmesan cheese, and sour cream all come to mind. I still can’t stand porridge to this day though.
Speaking of spinach, have you ever had steamed or stir fried spinach before? The kale has much the same taste and texture. I promise, its not slimy at all when done right.
[…] at Meat Free Blog, which he calls a “wonderful Grilled Pizza” Scott English presents Kale and Onion Stir-Fry posted at The Scott English Show, “A simple, delicious and quick vegetarian recipe which […]
But I have decided that collard greens require some special handling that I don’t know about or they cause mucho problems like chickpeas do. Anyone know how to keep them from doing that?
Mom: Are we talking about problems of a gaseous nature?
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