Vegetables Broccoli Broccoli and Kale Stir Fry with Sliced Almonds Be the first to rate & review! Get your greens fix with this quick kale and broccoli stir-fry, which gets a little crunch from sliced almonds. Slideshow: Stir-Fry Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on October 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 2 medium shallots, peeled and sliced 1 1/4 pounds broccoli crowns, stems peeled and heads cut into quarters 1/2 pound kale, de-stemmed and roughly chopped Zest of 1 medium lemon Juice of 1/2 medium lemon, about 1 tablespoon 2 ounces freshly grated Parmigiano Reggiano, about 1/2 cup 1/4 cup sliced toasted almonds Kosher or sea salt, to taste Fresh cracked black pepper, to taste Directions Heat a large skillet over medium heat. Add the oil then add the sliced shallots. Cook shallots until soft and lightly browned, about 2 minutes. Increase heat to medium-high. Stir in the broccoli and cook for 2 minutes. Stir in the kale, and continue cooking until the broccoli is tender, about 3 minutes. Remove from the heat. Stir in the lemon zest, lemon juice, cheese, and almonds. Season with salt and pepper to taste and serve warm. Rate it Print