Place a small amount of dark sesame oil in a skillet and heat. Add the Chinese cabbage and kale. Add a small pinch of sea salt. Saute for 1 - 2 minutes. Add a few drops of tamari soy sauce, cover, and saute several minutes more, until the vegetables become tender but are still bright green in color. You will need to stir occasionally. Remove and place in a serving dish.
Wine Pairing(s)
Bruno Rocca 'Coparossa' Barbaresco
Villa Giada Ajan
Wwe. Dr. H. Thanisch 'Berncasteler Doctor' Riesling Spätlese
Johannes Egberts Reisling Kabinett
St. Urbans-Hof 'Ockfener Bockstein' Riesling Kabinett
Bartolo Mascarello Barolo
Boroli 'Bussia' Barolo
Parusso Bussia Vigna Rocche
La Spinetta Vürsù Vigneto Valeirano
Manzone 'Le Gramolere' Barolo
Calories From Fat 2 Protein 1 Carbohydrates 2 Calories 15
Calcium 77 Sodium 41 Vitamin A 999
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