I came up with this recipe when I had nothing but a hot plate and a necessity to use up some greens in the fridge that I bought before realizing the kitchen was going away the very next day.
This was a renovation creation. A recipe befitting the Hotplate Gourmet, as I’ve been calling myself the last couple months during kitchen renovations.
This recipe also marks the first time I’ve cooked collard greens. So far I’ve only been able to find them locally at Sobey’s. I have to say, we enjoyed these greens a lot and I may just plant some collard greens in my garden next to the kale and chard this spring.
You can swap out any greens in this recipe. Just substitute the amount that would equal what you’d get from a small head of savoy cabbage and a small bundle of dark leafy greens like collards or kale. I have made these with snap pea shoots and they were so good.
- 1 tablespoon olive oil
- ½ teaspoon sesame oil
- 4 cloves garlic
- 1 inch ginger peeled and chopped finely
- ½ cup roasted cashews (salted or unsalted, up to you)
- ½ teaspoon crushed red chili flakes (or more)
- 1 small head savoy cabbage
- 1 small bundle collard greens (or kale)
- 1 lime, juiced
- 1 teaspoon Bragg’s
- Salt and pepper, to taste
- In a large skillet heat olive oil and sesame oil over medium-high heat.
- Add garlic, ginger, red chili flakes and cashews. Fry, stirring frequently, until the garlic begins to soften.
- Add greens and toss a few times to coat with oil.
- Add lime juice and Bragg’s. Toss again, then cover and let steam-fry for about 2-3 minutes. The greens should still be a nice vibrant color and not soggy.
- Season with pepper and salt, if needed.