Kale-Cabbage Sauté

1 Review
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Yield
6 servings (serving size: 1/2 cup)
August 2000
RECIPE BY Cooking Light

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons minced peeled fresh ginger
  • 2 cups vertically sliced onion
  • 1 tablespoon chopped seeded jalapeño pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 5 cups chopped kale
  • 2 cups presliced green cabbage
  • 2 tablespoons water

Nutritional Information

  • Calories 67
  • Caloriesfromfat 28%
  • Fat 2.1g
  • Satfat 0.4g
  • Monofat 0.5g
  • Polyfat 1g
  • Protein 2.7g
  • Carbohydrate 11.4g
  • Fiber 2.2g
  • Cholesterol 0.0mg
  • Iron 1.4mg
  • Sodium 226mg
  • Calcium 98mg

How to Make It

Heat oil in a large nonstick skillet over medium heat. Add cumin seeds; cook 1 minute. Add ginger; cook 1 minute, stirring frequently. Add onion; cook 5 minutes. Stir in jalapeño and the remaining ingredients. Cover and cook 15 minutes or until kale is tender; stir occasionally.

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Ratings & Reviews

veuzent's Review

veuzent
August 07, 2010
We loved the flavors of this dish. It is not too spice even with the jalapeno but we did NOT put in the seeds. I also reduced the salt by half. I used bok choy in place of cabbage. It really only serves 2 - 3.
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