Skillet greens with ginger and celery from The Lighthearted Cookbook / Low-Cholesterol Cuisine: Recipes for Healthy Heart Cooking (page 126) by Anne Lindsay

  • apple cider vinegar
  • celery
  • Show all ingredients...
  • Serves : 5

  • EYB Comments

    Can substitute cabbage, Swiss chard, or spinach for kale.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cabbage, Swiss chard, or spinach for kale.

  • eliza on December 27, 2025

    Quite delicious and extremely easy to make! Made this as written, just added a scant half teaspoon of fine salt. I used cider vinegar (can use rice or white vinegar according to the recipe) and my kale was frozen from the garden. A great way to use celery that may be languishing in the fridge. I served with soy sauce on the side as we were prepared for this to be bland, but it wasn’t, and nobody added soy. Served with a rice noodle/ chili crisp dish for a vegan meal. The brightness of the ginger really came through. Will def repeat.

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