Sautéed Savoy Cabbage with Scallions and Garlic |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The leftover Savoy cabbage from our Winter Minestrone makes a quick and easy side dish when thinly sliced and sautéed with some scallions and garlic. It tastes great with pork chops, chicken, or fish. Ingredients:
1 bunch scallions |
3 tablespoons olive oil |
1 pound savoy cabbage, cored and thinly sliced (8 cups) |
1/4 cup water |
Directions:
1. Chop scallions, reserving white and dark green parts separately.
2. Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
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