Thanks for all the ideas, guys!
Dried kale sounds yummy, but I don't own a dehydrator. And guess what? I just discovered that something is wrong with my oven. When I turn it on, it isn't heating up.
Based on past experiences, I know it will take a few days for the super to show up, so I probably won't have a working oven until the middle of next week.
However, I found a stovetop recipe that used only ingredients I already have (I'm out of red cabbage but have some green cabbage in the fridge), so I'm making that.
Stir-Fried Sesame Kale and Red Cabbage
1 good sized bunch kale (8 to 10 ounces), preferably lacinato or Russian (curly kale will work, too)
1/2 small head or 1/3 medium head red cabbage
1 1/2 tablespoons olive oil
1 medium red onion, quartered and thinly sliced
2 teaspoons grated fresh or jarred ginger
1 tablespoon dark sesame oil
1 to 2 tablespoons sesame seeds (preferably unhulled)
Salt and freshly ground pepper to taste
Strip the kale leaves from the stems. Stacking a few leaves atop one another, cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard. Cut the red cabbage into thin slices, 2 to 3 inches long.
Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft. Add the kale and cabbage. Turn the heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until both are brightly colored and tender crisp. Remove from the heat. Stir in the sesame oil and sesame seeds. Season with salt and pepper and serve at once.
Variations and additions:
You can add a small amount of another vegetable or two to this simple vegetable combination, depending on what you have on hand. Use any of the following, adding them at the same time as the kale and cabbage.
To spice up this recipe or its variations, add a spicy condiment such as minced fresh hot chilies or dried hot red pepper flakes, to taste.
- 1 medium red bell pepper, cut into long narrow strips
- 1 cup fresh or frozen corn kernels (thawed)
- 8 to 10 baby carrots, quartered lengthwise