Clean kale. Cut and stems crushed/bruised. Kale have a very hard stems, so using it is totally optional. We only use the stems when we want to add some crunch in this dish, otherwise we discard them. Next, slice onion. Crush garlic. See pic.

Heat 3 - 4 tbsp of cooking oil in a wok/pan. Crack the eggs. Over medium heat, scramble the eggs & cook until almost done. Push to the side of the pan or wok.

Stir in sliced onion, crushed garlic, kale stems, dash of white pepper powder (or as desired) and protein of your choice (if using). Cook over medium high heat until onions turn translucent and kale stems turn bright green. Add the rest of the kale.

Cook over high heat. Season with seasoning of your choice. We use vegetarian seasoning powder (mushroom or vegetable broth powder and sometimes chicken seasoning powder or chicken bouillon). Taste and adjust accordingly. Stir until everything is cooked and your kale is bright green. Finally, add 1/2 - 1 tsp of sesame oil to your stir fry. Remove from the heat and serve hot with rice or as side.

Another way to prepare this stir fry is to scramble the eggs separately until almost done. Keep aside. In the same pan, sautè sliced brown onion until translucent. Add a dash or two white pepper powder, then add kale (stems remove completely). Cook over high heat until it turns bright green. Season with seasoning of your choice (see pic of seasonings in step 4) and add splashes of sesame oil. Stir to combine.

Stir in scrambled eggs. Mix fast, still over high heat. Taste & adjust seasonings accordingly. Turn the heat off and serve with rice.