May I nerd out for a minute?
I love the Harry Potter books. In my opinion they are some the best books ever written. I caught up on the series right before the last book came out. So naturally, when the book came out, I not only had to go buy it immediately upon release, but also forced Hubby (then Boyfriend) to get a separate copy so he could read it at the same time and we could react/discuss in real time. (For the record, I also did this with the last book of the Hunger Games series, which I couldn’t help but stay up late to read ahead on. I then had to hide my face while I finished the book because I was leaking profusely from the eyes and didn’t want to spoil things for hubby with my eye water. He married me anyway, which I see as not only a win for me, but nerdy book lovers everywhere!)
These days I “rearead” the Potter books regularly via the audiobook versions. Which are so incredible that I don’t know that my description could possibly do them justice. Jim Dale, who does the performing of the books, does a different voice for each character so distinct that you 100% forget it is only one person reading the books. It’s crazy good.
So while this tangent about Harry Potter has absolutely nothing to do with this here recipe I am presenting to you, I just felt like I wanted to share both a recipe and my undying love for Harry Potter today. I see now that I am a very strange bird. Obviously I am ok with that.
Here is what I love about this recipe:
- It’s fast & easy for a weeknight
- It can be made even easier by cheating with a bag of already shredded cabbage
- It tastes like my favorite pot stickers without all the work of making homemade ones
- It’s super healthy
- It’s got crunchy bits
Health highlight of kale: There is a nutrition rating system that was created by a doctor called the ANDI system that rates foods based on how rich a food is in vitamins, minerals and phytonutrients per calorie. This system gives the highest possible score awarded (1,000) to only 2 foods: kale and collard greens. While some believe the system is flawed, it does certainly demonstrate the nutritional significance of kale. Kale is high in antioxidants, is anti-inflammatory, and supports the body’s detoxification. The nutrients in kale are associated with cardiovascular health, reduced risk of cancer, and reduced risk of other age related diseases. It is a good source of iron and calcium, and can aid digestion. The growing popularity of this veggie is well deserved with all this healthy stuff packed in there!
- ½ lb Noodles (I used spaghetti, but any kind would work)
- EV Olive Oil Spray (I use this thing, but feel free to use 1 tsp of oil if you don’t have one)
- 1 package Shiitake Mushrooms (1/2 cup sliced)
- 3 cloves Garlic (minced)
- 3 cups Shredded Cabbage (about ¼ of a large head)
- 3 Carrots (shredded)
- ½ teaspoon Fresh Grated Ginger
- 2 tablespoons Soy Sauce
- 4 leaves Kale (remove stem and discard stem, chop leaves fine)
- 1 teaspoon Toasted Sesame Oil
- Sriracha (optional, to taste)
- Bring a medium pot of water to a boil
- Add the noodles and cook to package instructions for al dente (drain and set aside)
- In a large saute pan spray with oil and add the mushrooms and garlic
- Saute until the garlic starts to brown, about 3-5 minutes
- Add the cabbage, carrots, kale, ginger, and soy sauce
- Cook until the cabbage and kale soften and wilt down, about 5-8 minutes
- Add the sesame oil and remove from the heat
- Optional: you can crisp up the noodles by frying them in a nonstick pan with some olive oil
- Serve the veggies over the noodles and enjoy!!