Recipes Stir-Fried Kale with Tomatoes Be the first to rate & review! Perfect as a vegetarian side dish, this easy-to-make stir-fry is ready in under 20 minutes. Slideshow: More Vegetarian 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 19, 2014 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 1/2 medium onion, sliced 2 cloves garlic, minced or crushed 1 bunch kale, destemmed and chopped 1 cup cherry tomatoes, sliced in half 2 teaspoons soy sauce 1/2 teaspoon sesame seed oil 1/2 teaspoon dried thyme 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 kale and stir occasionally cook until the kale is softened, 2 to 3 minutes. Stir in the tomatoes, soy sauce, sesame seed oil and thyme. Cook until heated through. Season with salt and pepper and serve hot. Rate it Print