I'm happy to share that it does work. Our fried rice repertoire has now expanded to include kale, and my kids are enjoying kale not only in soup and in pizza dough, but also in fried rice. Green smoothies, too.
NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
Fried Rice with Massaged Kale (serves 2-4)
4-6 cups loosely packed kale, torn from stems and then torn into bite-sized pieces
olive oil and cooking oil
3-4 eggs, beaten
1/2 to 1 cup thinly sliced spring onions
1-2 ounces thinly sliced ham, cut into strips (optional)
3 cups cold cooked rice
1/2 cup vegetable broth
Dribble a small amount of olive oil onto the torn kale, and work it through your fingers, rubbing each leaf to coat with oil. A small amount goes a long way. Set aside. Preheat a large skillet over medium heat, add a turn of cooking oil, and add the eggs. Scramble lazily by ignoring them for the most part, lifting up the cooked edges now and again to let the runny egg flow under, then when there's nothing left to flow, maneuvering a large turner underneath the egg and deftly flipping the entire thing over for a minute to finish. Set aside, and chop into bite-sized pieces while the onions are sautéing. Add a bit more oil to the skillet, and sauté the onions for 3 minutes until they start to soften. Add the kale to the onions, and stir a couple of minutes, then add (optional) ham, egg, and rice to the skillet. Stir to combine, pour vegetable broth over top, and heat through.