collards and cabbage

October 22, 2013 • Nancy Wolfson-Moche

In this dish collard greens, generally associated with American southern cooking, meet Napa – aka “Chinese” – cabbage, generally associated with Asian fare. “Nappa” means “leaf” in Japanese, and it is the leafy green Koreans use to make kimchi. Both collards and Napa belong to the brassica family and both are rich in calcium and vitamin C. Napa has a delicate flavor, while collards come on strong. Together, they create balance.

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serves 2-4

INgredients

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4-5 collard green leaves

2-3 Napa cabbage leaves

pinch of sea salt

1 lime

1 Tablespoon dry-roasted tan sesame seeds (optional)

Process

Wash the collards and cabbage well by immersing them in water, separately.

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Chop each of the leaves into half-inch wide strips. Set aside.

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Place about one inch of water in a stainless steel skillet. Add a pinch of sea salt, put on a medium flame and bring water to a boil. Add the collards and allow them to wilt and turn a bright green. This should take about 30 seconds.

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Add the Napa cabbage to the pan and let the two veggies cook together for about one minute.

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Remove greens from the pan with a mesh skimmer or slotted spoon.

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Place on a plate. Cut the lime into wedges and serve each portion with one wedge. If desired, sprinkle toasted sesame seeds on top.

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©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).