Stir-Fried Sesame Kale & Red Cabbage

  • Yield: 6 servings


8 to 12ounces kale, any variety
1/2small head or 1/3 medium head red cabbage
1 1/2tablespoons olive oil
1medium red onion, quartered and thinly sliced
2teaspoons grated fresh or jarred ginger
1tablespoon dark sesame oil
1 to 2tablespoons sesame seeds (preferably unhulled)
Salt and freshly ground black pepper, to taste


  1. Strip the kale leaves from the stems. Stack a few leaves and cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.
  2. Cut the red cabbage into thin slices about 2 inches long.
  3. Heat the olive oil in a stir-fry pan or large skillet. Add the onion and saute over medium heat until golden and soft.
  4. Add the kale and cabbage. Turn the heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until both are brightly colored and tender-crisp.
  5. Remove from the heat. Stir in the dark sesame oil and the sesame seeds. Season with salt and pepper and serve at once.

Reprinted with permission from Wild About Greens © 2012 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.