Spicy Stir-Fried Collard Greens with Cabbage

Recipe Source

Spicy Stir-Fried Collard Green with Cabbage

http://cooking.nytimes.com/recipes/12461-spicy-stir-fried-collard-greens-with-red-or-green-cabbage?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=6

Spicy Stir-Fried Collard Greens with Cabbage

Jan 6, 2017 | Fall, Recipes, Spring, Winter

Well folks, it is 2017; a new beginning, time of goal setting, for some, a time of reckoning.  I think whether you set goals, resolutions, or nothing at all at the beginning of the new year; we can all agree that after a time of indulgence (especially,) we need to get our bodies back on track with some healthy green veggies.  Luckily for us, this is a time when those hardy winter greens are in abundance and what a beautiful and flavorful recipe to showcase them.  This recipe is quite versatile and can be done with all collards or switching the cabbage up with some spicy Asian greens or mustard greens for punch.  If you are a teetotaler, use all broth and add a little lemon juice at the end, if veggie or vegan, use vegetable broth instead of chicken and if you do not like spice, reduce or eliminate the red pepper.  See, one dish fits all.  😉

Ingredients

  • 2 tablespoons Shao Hsing rice wine or dry sherry
  • 2 tablespoons chicken broth, vegetable broth or water
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil, rice bran oil or canola oil
  • 2 teaspoons minced ginger
  • 2 garlic cloves, minced
  • ¼ teaspoon ground toasted Sichuan pepper or red pepper flakes
  • 2 cups shredded red or green cabbage
  • 1 pound collard greens, stemmed and roughly chopped
  •  salt to taste

Directions

  1. In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm’s reach from your pan.
  2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
  3. Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Collard greens don’t have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don’t require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.