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Heat the olive oil in a large skillet. When the oil is hot, add the chopped onion to the pan and sauté for about 4-5 minutes until they start to brown slightly; then add in the minced garlic and stir until it becomes fragrant but do not let it brown too much.
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Add about half of your chopped cabbage to the pan with some salt and pepper and saute for another 4-5 minutes; then add the remainder of the cabbage and cook maybe 10 minutes until it starts to get done a somewhat limp. To the cooked cabbage add in the baby (or chopped) kale and stir maybe 3-4 minutes longer.
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Salt and pepper to taste and sprinkle in the Penzeys Bangkok spice.
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Enjoy!