In order to incorporate two of my favorite flavors, coconut and pistachio, I modified my mom’s well-known chocolate chip cookie recipe. Since then, this recipe for crunchy-on-the-outside, chewy-on-the-inside cookies has been a staple in my baking repertoire. Hope you had fun!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, smashed
- ¼ head cabbage, cut into strips
- 1 bunch kale, cut into strips
- 2 medium sweet onions (such as Vidalia®), cut into strips
- ¼ cup chicken bone broth
- 1 pinch salt
- 1 pinch red pepper flakes
Instructions
- Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
- Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.
- Red Russian or lacinato (Tuscan, dinosaur) kale is less bitter. Avoid thicker stems for a milder, and more tender, dish.
- Chopped browned garlic is a strong flavor and some may prefer to omit this.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 176 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
So simple and healthy! Definitely need a good size pan for this recipe, but it’s the perfect side dish. Be careful to watch the heat on the bottom of the pan.
Nice change for greens
This is my type of recipe – simple, plant-based, and super tasty.