^[1]The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors. Recipe from Wild About Greens ^[2]by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.  ^[3]

Serves: 6

• 1 good sized bunch kale (8 to 10 ounces), preferably
  lacinato or Russian (curly kale will work, too)
• 1/2 small head or 1/3 medium head red cabbage
• 1 1/2 tablespoons olive oil
• 1 medium red onion, quartered and thinly sliced
• 2 teaspoons grated fresh or jarred ginger
• 1 tablespoon dark sesame oil
• 1 to 2 tablespoons sesame seeds (preferably unhulled)
• Salt and freshly ground pepper to taste

Strip the kale leaves from the stems. Stacking a few leaves atop one another, cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.

Cut the red cabbage into thin slices, 2 to 3 inches long.

Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft.

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.

Remove from the heat. Stir in the sesame oil and sesame seeds. Season with salt and pepper and serve at once.

Variations and additions:

You can add a small amount of another vegetable or two to this simple vegetable combination, depending on what you have on hand. Use any of the following, adding them at the same time as the kale and cabbage.

• 1 medium red bell pepper, cut into long narrow strips
• 1 cup fresh or frozen corn kernels (thawed)
• 8 to 10 baby carrots, quartered lengthwise

To spice up this recipe or its variations, add a spicy condiment such as minced fresh hot chilies or dried hot red pepper flakes, to taste.

Mustard greens are another excellent variation. You don’t need to strip the leaves off the stems, just slice the leaves crosswise into long ribbons  or chop into bite-size pieces. Note that mustard greens get done quickly with this stir-fry method, so take care not to overdo the cooking.

• Find lots more recipes on VegKitchen for kale, collards, and other hardy greens. ^[4]