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Chinese Collards and Cabbage
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  1. Handful of cashews
  2. 2 heads collard greens
  3. 1/2 head Chinese cabbage or green cabbage
  4. 2 cloves garlic, minced
  5. 3 full tablespoons of fresh ginger
  6. 6 scallions, white and green parts
  7. Splash of Mirin (Japanese cooking wine)
  8. 1/2 teaspoon of sea salt
  9. 3 tablespoons of sesame oil
  10. 1 tablespoon olive oil
  11. Optional: Red pepper flakes
  1. Sauté cashews in olive oil, just stirring in pan for two minutes, let cool. Prep all veggies. Slice cabbage as thin as possible. Chiffonade collards: take out the white vein, role up the leaves and cut thin. Sauté ginger, garlic and scallions in sesame oil, add greens, stir fry until wilted. Add Mirin, sea salt and cashews. Optional... sprinkle with red pepper flakes for a little kick!
  1. Use good quality sesame oil... organic, if possible.
The Health Conscious Chef