This simple and pretty preparation of stir-fried kale and red cabbage proves that this hardy green is perfect for flash-cooking over high heat. The secret to success is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors.
This is also excellent with less common and often neglected mustard greens. You need not strip the leaves off of the stems; simply slice the leaves through the stems into long ribbons or chop into bite-sized pieces. Note that mustard greens become done even more quickly than kale using this stir-fry method, so take care not to overdo the cooking.
As suggested in the recipe, if you’d like a spicier dish, add a minced fresh hot chile pepper or dried hot red pepper flakes to taste, or pass around a bottle of sriracha. Recipe adapted from Wild About Greens by Nava Atlas.
Variations Add a small amount of another vegetable or two, depending on what you have on hand. Use any of the following, adding them at the same time as the kale and cabbage.
Optional hot stuff
Serving Size: 1
Amount Per Serving:Calories: 207 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 181mg Carbohydrates: 30g Fiber: 10g Sugar: 7g Protein: 4g
Add a small amount of another vegetable or two, depending on what you have on hand. Use any of the following, adding them at the same time as the kale and cabbage.
A few notes about kale
Though the crazed devotion to kale seems to have peaked, it’s still a Most Valuable Vegetable. Kale is in the family of cruciferous vegetable, as are broccoli and cauliflower. It comes in several varieties, the most common of which are the curly-leafed variety, lacinato (also called dinosaur kale), and Russian kale.
Lacinato kale has long, narrow leaves that are a handsome forest green, sometimes blue-green. Russian Kale is also curly, with red-tipped leaves and a slightly less sweet flavor than its monochromatic counterpart.
In my opinion, though lacinato and Russian kale look appealing, the mild, slightly sweet flavor of the curly variety is the most widely adaptable to all manner of preparations. For this stir-fry, curly green kale or lacinato work equally well.
Photos by Susan Voisin, FatFreeVegan.com