A wok is the best thing to use if you have one – you’ll need much less oil for cooking. If you have to use a frying pan, you may need to add a dash more oil.
Use this method with greens like cabbage, collards, chard, or spinach, bearing in mind that the soft leaves of spinach and chard will cook more quickly than either cabbage or collards do, and you may not need the water at the beginning of step 3 to hasten the cooking of the leaves. If you use chard, don’t throw the stalks away once you’ve cut away the leaves from them. Slice them thinly and add them to the wok with the chili and garlic until they are tender, then go to step 2 and add the leaves.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.