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Cook time: 
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  • 1 tablespoon olive oil
  • ½ teaspoon sesame oil
  • 4 cloves garlic
  • 1 inch ginger peeled and chopped finely
  • ½ cup roasted cashews (salted or unsalted, up to you)
  • ½ teaspoon crushed red chili flakes (or more)
  • 1 small head savoy cabbage
  • 1 small bundle collard greens (or kale)
  • 1 lime, juiced
  • 1 teaspoon Bragg's
  • Salt and pepper, to taste
  1. In a large skillet heat olive oil and sesame oil over medium-high heat.
  2. Add garlic, ginger, red chili flakes and cashews. Fry, stirring frequently, until the garlic begins to soften.
  3. Add greens and toss a few times to coat with oil.
  4. Add lime juice and Bragg's. Toss again, then cover and let steam-fry for about 2-3 minutes. The greens should still be a nice vibrant color and not soggy.
  5. Season with pepper and salt, if needed.
Recipe by These Things I Love at