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Spicy Stir-Fried Collard Greens With Red or Green Cabbage

5.0(391)

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.

by Martha Rose Shulman·published 2012-05-21

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AsianEasy, Quick, Side Dish

Servings

4 servings

Total time

20 min

Calories / serving

125 kcal

Ingredients (10)

serves

2 tablespoons Shao Hsing rice wine or dry sherrysherry
2 tablespoons chicken broth, vegetable broth or waterchicken-broth
1 tablespoon soy saucesoy-sauce
2 tablespoons peanut oil, rice bran oil or canola oilpeanut-oil
2 teaspoons minced gingerginger
2 garlic cloves, mincedgarlic
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbagecabbage
1 pound collard greens, stemmed and roughly choppedcollard-greens
salt to tastesalt

Instructions (3 steps)

01In 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.
02Heat 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.

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Rich recipe — supports nutrition-aware planning.