Sweet and Sour Sesame Asian Cabbage and Kale
Makes 4 servings
1 tsp freshly grated ginger
1 Tbsp plus 2 tsp tamari (wheat-free soy sauce)
1 Tbsp lime juice
1 Tbsp maple syrup
1 tsp toasted sesame oil
1 Tbsp sesame seeds, toasted
2 Tbsp extra-virgin olive oil
4 cups kale, washed, stems removed and cut into bite-size pieces
2 cups red cabbage, shredded
In a small bowl combine the ginger, tamari, lime juice, maple syrup and toasted sesame oil and set aside.
Place a small skillet over a low flame and toast the sesame seeds until they turn slightly brown and smell nutty, about 1 minute. Remove to a plate.
Heat the olive oil in a large, deep sauté pan over medium–high heat, then add the kale and a pinch of salt and sauté for 2 minutes. Add the cabbage, and another pinch of salt, sauté for 1 more minute.
Add the sauce mix and cook for 2 more minutes or until tender. Add the toasted sesame seeds. Serve immediately.
Nutrition facts (per serving): Calories 195, fat 16 g (sat. fat 2 g), protein 4 g, carbohydrates 14 g, fiber 3 g, sodium 287mg
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, www.rebeccakatz.com. (Photo Credit: Leo Gong.)