Stir-Fried Greens and Napa Cabbage

Recipe from Nava Atlas


1 bunch of kale, chard, collards, or any hearty green
1/2 medium head napa cabbage, cut into narrow ribbons
2 tablespoons olive oil
3 to 4 shallots, finely chopped (or substitute 1 medium onion)
3 to 4 cloves garlic, minced
1 medium leek, chopped and well washed
Salt and freshly ground black pepper to taste
Dried hot red pepper flakes to taste


Cut the kale or chard leaves away from the stems. Thinly slice the stems and cut the leaves into narrow ribbons. 

Cut the napa cabbage into narrow ribbons.

Heat the oil in a stir-fry pan. Add the shallots, garlic, and leek and sauté over medium-low heat until all are golden.

Stir the kale in quickly to coat with the oil, then turn the heat up to high. Stir-fry for a minute or so, then add the napa cabbage. Continue to stir-fry until both are tender-crisp, about 2 to 3 minutes.

Season with salt, pepper, and dried hot red pepper flakes, and serve at once.