Vegetables Peppers Bell pepper Red Bell Pepper and Kale Stir-Fry 5.0 (3) 2 Reviews Colorful and delicious, this stir-fry recipe with loaded with red bell peppers and healthy kale. Slideshow: More 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 Published on August 15, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion, sliced 2 cloves garlic, minced or crushed 2 medium red bell pepper, seeded and thinly sliced 1 bunch kale, destemmed and chopped 2 teaspoons Worcestershire sauce 1 teaspoon balsamic vinegar 1/2 teaspoon smoked paprika Kosher or sea salt, to taste Fresh cracked black pepper, to taste Directions Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft. Add the garlic and bell peppers; stirring occasionally, cook for 3 to 5 minutes, or until the peppers are softened. Add the kale and stir in the Worcestershire sauce, balsamic vinegar and smoked paprika. Cook for 2 to 3 minutes or until the kale is softened. Season with salt and pepper. Rate it Print