Prep time: 12 minutes
Cook time: Eight minutes
Makes four servings
Ingredients
- 1 tsp. freshly grated gingerroot
- 1 tbs. plus 2 tsp. tamari
- 1 tbs. lime juice
- 1 tbs. maple syrup
- 1 tsp. toasted sesame oil
- 2 tbs. extra-virgin olive oil
- 1 bunch curly or lacinato kale (about 4 cups), torn and washed
- 2 pinches sea salt
- 2 cups shredded red cabbage
- 1 tbs. sesame seeds, toasted
Directions
- In a small bowl combine the ginger, tamari, lime juice, maple syrup, and sesame oil.
- Heat the olive oil in a large, deep sauté pan or skillet over medium-high heat. Add kale to pan with a pinch of salt, and sauté for two minutes. Add the cabbage and another pinch of salt, and sauté for one more minute.
- Add the sauce and cook for two more minutes or until tender. Serve immediately topped with the toasted sesame seeds.
Tip: Toast seeds in a dry pan over medium heat, shaking the pan a few times for even toasting. When seeds become aromatic and start to brown, transfer to a bowl and set aside to cool.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe (barring specific medical advice to the contrary) that if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
