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.


serves 2-4



4-5 collard green leaves

2-3 Napa cabbage leaves

pinch of sea salt

1 lime

1 Tablespoon dry-roasted tan sesame seeds (optional)


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


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


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.


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


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


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


©Nancy Wolfson-Moche 2013

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