Spicy Stir-Fried Collard Greens With Red or Green Cabbage

Ingredients

• Sherry

  Fino, Dry - Waitrose

  ⅔ oz or 19g

• Harvest Direct, Vegetarian Chicken Broth, dry

  Dixie Diners' Club

  2 tablespoon or 11g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Oat bran

  Raw

  2 tbsp or 12g

• Ginger

  Spices, ground

  2 tsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Collards

  Raw

  454g

• Salt

  Table

  1 dash or 0.4g

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.
4. Recipe by: Martha Rose Shulman (source: https://cooking.nytimes.com/recipes/12461-spicy-stir-fried-collard-greens-with-red-or-green-cabbage?action=click&module=RecipeBox&pgType=recipebox-page®ion=collection&rank=10)

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