Recipe for stir-fried sesame kale and red cabbage
Serves 4
According to Nava Atlas, author of “Wild About Greens,’’ “the trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and the kale retain their bright color.’’
1large bunch kale, well rinsed½medium head red cabbage1½tablespoons olive oil1medium red onion, quartered and thinly sliced2teaspoons grated ginger1tablespoon dark sesame oil1tablespoon sesame seeds, or more to tasteSalt and pepper, to taste
1. Strip the kale leaves from the stems. Stack a few leaves at a time and cut them into narrow strips. If you like, slice the stems thinly to use in the stir-fry. Cut the red cabbage into thin slices about 2 inches long.
2. In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring, for 5 minutes. Add the ginger, kale, and cabbage. Turn the heat to high. Stir-fry for 3 to 4 minutes, stirring often, until both are brightly colored and tender but still crisp.
3. Remove from the heat. Stir in the sesame oil, sesame seeds, salt, and pepper. Taste for seasoning and add more sesame seeds, if you like. Adapted from “Wild About Greens.’’
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