napa, kale and pluot

August 19, 2013 • Nancy Wolfson-Moche

Greens cleanse, alkalize and strengthen the system. The juicy pluot, a plum/apricot hybrid, also known as “plumcot,” “aprium” or “apriplum” adds sweetness and light to the dish.


serves 4


4-5 napa cabbage leaves

4-5 kale leaves

pinch of coarse sea salt

1 pluot

1 lemon, sliced into wedges



Wash the napa, kale and pluot well.


Trim the napa and kale, removing any tough stems.  Cut the cabbage into bite-size pieces. Cut the kale into similar bite-size pieces.


Water-sautée the greens. Use a medium-large stainless steel skillet; place about 2-3 inches of water in it. Bring the water to a boil; when water is roiling boiling, immerse the napa cabbage. Use a mesh or wire skimmer to take out the napa cabbage when it is cooked (it should take about 20 seconds.)


Place it on a serving plate with lemon wedges for garnish.


Bring the water to a boil again and add the kale. The kale will take 1-2 minutes to cook; when it is a very dark green and slightly wilted, remove it with a wire or mesh skimmer


and place on the serving plate on top of the napa cabbage.


Slice the pluot into half moon shapes.


Surround the greens with the pluot pieces.


©Nancy Wolfson-Moche 2013

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