Repolho e couve refogados

Ingredientes

• 1/4 cup extra-virgin olive oil
• 1/2 yellow onion (thinly sliced)
• 1/2 head green cabbage (chopped)
• 1 bunch lacinato kale (torn into medium-sized pieces)
• 5 cloves garlic (thinly sliced)
• 1/2 teaspoon red pepper flakes
• 2 tablespoons apple cider vinegar
• 1 teaspoon white miso
• Sea salt and freshly ground black pepper to taste

Modo de preparo

1. 1

   Heat a large cast-iron skillet over medium-high heat and add olive oil.

2. 2

   Once hot, add the sliced onion and sauté for about 4 minutes until translucent.

3. 3

   Toss in the cabbage and continue to sauté for 5 minutes, stirring occasionally, until the cabbage wilts and turns tender. Add in the garlic and red pepper flakes and cook until fragrant.

4. 4

   Add in the kale and cook, stirring occasionally, just until wilted, about 4 minutes.

5. 5

   Next, pour the apple cider vinegar and scrape up any stuck-on bits from the bottom of the pan.

6. 6

   Stir in the miso paste, then season to your taste with sea salt and freshly cracked black pepper.

7. 7

   Turn off the heat and serve warm.