Spicy Stir-Fried Collard Greens With Red or Green Cabbage
Updated Jan. 31, 2023
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons Shao Hsing rice wine or dry sherry
- 2tablespoons chicken broth, vegetable broth or water
- 1tablespoon soy sauce
- 2tablespoons peanut oil, rice bran oil or canola oil
- 2teaspoons minced ginger
- 2garlic cloves, minced
- ¼teaspoon ground toasted Sichuan pepper or red pepper flakes
- 2cups shredded red or green cabbage
- 1pound collard greens, stemmed and roughly chopped
- salt to taste
Nutritional analysis per serving (4 servings)
125 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 5 grams protein; 433 milligrams sodium
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.
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 is good but needs a little more jazzing up- more heat, salt, garlic, ginger
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.
I overcooked so next time have everything ready and use a flat pan, not a wok (I know, I know - just as recipe said!). As others mentioned, make sure to cut greens (I used kale because couldn’t get collard greens) into thin strips, just like the cabbage. Fried some leftover brown rice and crispy tofu to have with. Really good!
It is a bit bland. Add more soy sauce, garlic and crushed red pepper. Don't bother toasting the peppercorns.