hot salad

Hot Skillet Salad

2 baby bok choy 1/4 cup red onion, chopped 3 ounces baby carrots, slivered (about 6) 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 cup red cabbage, sliced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 4 cups sliced kale 1 cup cooked great northern beans salt and freshly ground black pepper, to taste 1 tablespoon fat-free or low-fat balsamic dressing (or balsamic vinegar)

Wash the bok choy well. Slice the white stems into 1/4-inch slices and set aside. Slice the green leafy tops thinly and keep separate from the stems. Preheat a non-stick wok or deep skillet. Add the red onion and cook until it begins to soften. Add the carrots, garlic, and red pepper flakes and cook for another minute. Add the bok choy stems, cabbage, basil, oregano, and 1/4 cup water. Cover tightly and steam for about 3 minutes, stirring several times. Stir in the bok choy leaves, kale, and beans and add another splash of water if it's too dry. Cover and steam until the kale is tender and bright green, about 3 minutes. Season with salt and pepper and stir in salad dressing or vinegar just before serving.