Recipe Club: Stir-Fried Sesame Kale
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Stir-Fried Sesame Kale
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Stir-Fried Sesame Kale
This wholesome recipe from VN contributor Nava Atlas truly showcases the bright colors and flavors of fresh kale and cabbage, with an Asian flair courtesy of sesame oil. While we love the crunch of raw crucifers, cooking up these nutrient-rich greens with sweet red onion results in a truly entrée-worthy treat. Be sure to pick up Nava's new book, Wild About Greens, for a seemingly endless array of gorgeous green meals.
Serves 6
What You Need:
1 bunch kale, any variety
1/2 small head or 1/3 medium head red cabbage
1-1/2 tablespoons olive oil
1 medium red onion, quartered and thinly sliced
2 teaspoons freshly grated ginger
1 tablespoon dark sesame oil
2 tablespoons sesame seeds
Salt and freshly ground pepper to taste
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What You Do:

1. Strip kale leaves from stems. Stacking a few leaves atop one another, cut into narrow strips. If desired, slice stems thinly to use in the stir-fry; otherwise discard. Cut red cabbage into thin slices about 2 inches long.

2. In a stir-fry pan or large skillet, heat oil. Add onion and sauté over medium heat until golden and soft.

3. Add kale and cabbage. Turn heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until greens are brightly colored and tender crisp.

4. Remove from heat. Stir in sesame oil and sesame seeds. Season with salt and pepper and serve at once.

Chef's Tips
—To spice up this dish, add Sriracha, minced fresh hot chili, or dried hot red pepper flakes to taste.
—Add another vegetable for color and flavor, like red bell pepper (cut into strips), fresh or frozen corn, or baby carrots (quartered lengthwise).

Photo: Susan Voisin
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