1- Use a sharp knife to remove any thick central cores from the kale. Stack the leaves on top of each other, then cut across them into fine shreds. Repeat until all kales is shredded and set aside.
2-Heat a large saucepan with a lid over high heat for 30 seconds. Then add the oil and swirl it around for another 30 seconds to coat the bottom of the pan. Add the onion and stir-fry it for about 3 minutes. Then go ahead and add the garlic, bell peppers and carrot. Continue stir-frying until the onion is tender and the bell peppers start to soften. Add the broccoli and chili flakes. Stir.