Ingredients
Scale
- 1 Medium Head of Green Cabbage: Look for a firm head of cabbage, about 2–3 pounds. Green cabbage provides a slightly sweet and mild flavor that becomes wonderfully tender when sautéed.
- 1 Bunch of Kale (about 8 oz): You can use curly kale or lacinato (dinosaur) kale. Kale adds a slightly bitter, earthy note and is packed with nutrients. Remove the tough stems and chop the leaves.
- 4–5 Cloves of Garlic: Fresh garlic is key for that signature pungent flavor. Mince it finely for even distribution and maximum garlic goodness.
- 3 Tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits. It’s used for sautéing and adds richness to the dish.
- 1/4 Cup Water or Vegetable Broth: This helps to steam the vegetables and ensures they become tender without burning. Vegetable broth adds a bit more flavor depth.
- 1 Tablespoon Lemon Juice (freshly squeezed): Lemon juice brightens up the flavors and adds a touch of acidity that balances the richness of the dish.
- Salt and Black Pepper: Essential seasonings to enhance the natural flavors of the vegetables. Use sea salt or kosher salt for the best taste. Freshly ground black pepper is recommended.
- Optional Red Pepper Flakes (pinch): For a touch of heat, add a pinch of red pepper flakes. This is optional but adds a nice kick if you enjoy a little spice.
Instructions
- Prepare the Cabbage: Start by removing any outer bruised or wilted leaves from the cabbage. Cut the cabbage head in half through the core. Place the flat side down and cut each half into quarters. Remove the core from each quarter by cutting at an angle. Then, slice the cabbage quarters thinly into shreds. You should have about 6-8 cups of shredded cabbage.
- Prepare the Kale: Wash the kale thoroughly and pat it dry. Remove the tough center stems from the kale leaves by running a knife along each side of the stem. Discard the stems. Chop the kale leaves into bite-sized pieces. You should have about 4-5 cups of chopped kale.
- Mince the Garlic: Peel the garlic cloves and mince them finely using a knife or garlic press. Set aside.
- Sauté the Garlic: Heat the olive oil in a large skillet or wok over medium heat. Once the oil is hot, add the minced garlic. Sauté the garlic for about 30 seconds to 1 minute, or until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
- Add the Cabbage: Add the shredded cabbage to the skillet. Increase the heat slightly to medium-high. Sauté the cabbage for about 5-7 minutes, stirring occasionally, until it starts to soften and slightly wilt. It will reduce in volume significantly.
- Add the Kale and Water/Broth: Add the chopped kale to the skillet on top of the cabbage. Pour in the water or vegetable broth. Season with salt and black pepper to taste, and red pepper flakes if using.
- Steam and Sauté: Cover the skillet with a lid. Reduce the heat to medium-low and let the vegetables steam for about 5-7 minutes, or until the kale has wilted and softened. Remove the lid and increase the heat back to medium-high.
- Sauté Until Tender and Slightly Crispy: Continue to sauté the cabbage and kale, stirring occasionally, for another 5-7 minutes, or until the vegetables are tender-crisp and some edges of the cabbage start to caramelize and brown slightly. The liquid should have mostly evaporated.
- Finish with Lemon Juice: Remove the skillet from the heat and stir in the freshly squeezed lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
- Serve Hot: Serve the Garlic Sautéed Cabbage Kale Skillet immediately as a side dish or as part of a main meal.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 8g