Kale And Onion Stir Fry Recipes

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.

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!).

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.

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.

Steps:

• Combine peanut butter, soy sauce, 3 tablespoons lime juice, brown sugar, sesame oil, and garlic in a saucepan over medium-low heat. Cook and stir until just combined, 3 to 4 minutes, adding up to 1 tablespoon lime juice if sauce is too thick.
• Heat a wok over medium-high heat. Add wet kate and stir-fry until wilted, 2 to 3 minutes.
• Combine peanut sauce and kale and serve.

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.

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.