Spicy Stir-Fried Collard Greens With Red or Green Cabbage
Updated January 30, 2023
Andrew Scrivani for The New York Times
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
¼ teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
salt to taste
Nutritional analysis per serving (4 servings)
10 grams carbs; 125 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 433 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Advance preparation: This is a last-minute dish, but your ingredients can be prepared hours before you cook it.
Private Notes
Comments
I sprinkled Japanese furikake (rice seasoning) on top and it was absolutely delicious! I'd definitely make this dish again.
This is good but needs a little more jazzing up- more heat, salt, garlic, ginger
I recommend thinly slicing the collard greens like you do the cabbage. Also grate the ginger if you have a microplane grater. A surprisingly tasty dish and a new favorite way to cook up and eat a large volume of healthy greens.
This was super yummy!
I have made this recipe exactly as instructed MANY times. As a southerner, I’ve always wanted to find a new way to cook collard greens, and this is it. It’s healthy; it’s flavorful; it’s inexpensive; it’s easy. I even eat the leftovers for breakfast with a poached egg. Highly recommend.
I didn’t have collard greens so I used kale and red cabbage. No rice wine so I used rice vinegar and added a little Japanese bbq sauce to the sauce to sweeten it. Subbed veggie broth. Added crushed red pepper and grated ginger to the sauce as well. It was delish! Ate it all in 10 minutes.