Give lettuces and cabbage a quick saute in a wok for a flavorful side dish, or serve over rice for a hearty meal.
Recipe courtesy Cory Egan
½ an onion
2 cloves garlic
1 cup olive oil
2 tablespoons grapeseed oil (or sesame or peanut oil)
2 cups shredded cabbage
2 cups bite-sized greens, like baby kale and baby spinach
Toasted sesame seeds and edible flowers for garnish
Chop onion and mince garlic. Add onion, garlic and olive oil to a blender. Blend until onion and garlic are incorporated into oil and not visible. Heat a wok over medium-high heat. Add grapeseed oil to wok. Add cabbage and greens to heated oil and saute for 30 seconds or until greens look wilted. Salt to taste. Add ¼ cup olive oil mixture to greens. Stir and saute for another 30 to 45 seconds until greens are coated. Turn off heat and plate greens. Garnish with toasted sesame seeds and edible flowers and serve.