fried rice with kale and scallions

Love when I come across a simple, creative recipe that contains one of my favorite ingredients -- kale. This is one of those simple dishes you can make any night of the week, and have enough leftovers to last you the rest of the week if you're preparing a dinner for one or two. Also, the flavors are fairly versatile so you can pair it with just about any protein. --

Fried Rice with Kale & Scallions serves 4, adapted from My Father's Daughter by Gweneth Paltrow 1 bunch Kale 11/2 tablespoons vegetable oil 21/2 cups cooked brown rice 1 large scallion 2 1/2 cloves of garlic, peeled and very finely minced 1 tbsp soy sauce

Cut kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade), remove hard stem. Steam the kale for 7 minutes.

Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add soy sauce and cook for 30 seconds more.