Stir-Fried Garlic Kale

I had good intentions to submit this blog in time for the debut of Wok Wednesdays, a new food community blog celebrating Grace Young's James Beard Award-winning book Stir-Frying to the Sky's Edge. I also intended to make the recipe as written.

Well, neither happened, but I still think I achieved success.

With advice from Young herself, I tweaked her recipe for Stir-Fried Garlic Spinach to make use of a large bunch of tender kale I had in the refrigerator. It needs to be prepped and cooked a bit differently, but the variation was simple and the results delicious.

Even with young kale, you'll likely need to strip each leaf of its tough core. Stack small handfuls of trimmed leaves and roll like a tight cigar, then cut crosswise into 1/4-inch strips.

In a small bowl, combine a tablespoon each of broth - I used a cube of frozen vegetable stock - sherry and soy sauce. Stir to combine.

Start the stir-fry as described on page 202. After flipping the greens a few times, add soy mixture and cover for 1 minute to steam. Remove lid and stir fry constantly until liquid cooks off. Add salt and sugar as directed. Toss a few more times then transfer to a serving dish and serve immediately.

NOTE: Be sure to check http://wokwednesdays.wordpress.com/ to see how other bloggers addressed this week's recipe, and join us for future posts!