Stir-fried sesame kale and red cabbage from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • lorloff on December 30, 2016

    We liked the combination of cabbage and kale with the suggested addition of peppers we used yellow ones. The cooking instructions were a bit off. The cabbage needed more cooking time and could not be added at the same time as the kale. We used a combination of baby Kale and baby Spinach. Added garlic and a flavorful soy sauce to punch up the flavor a bit. We used japanese black sesame sauce at the end which worked very well. I am not sure we would make again.

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