Monday, November 2, 2009
Best dinner in months! Lemon chicken, mashed sweet potatoes and sauteed savoy cabbage. The entire meal was killer, but the cabbage blew me away. I just never thought to saute cabbage! It's savoy cabbage, a very tender kind and very sweet. Try it out!
Sauteed Savoy Cabbage with Scallions and Garlic
1 bunch scallions
2 garlic cloves, chopped
3 T olive oil
1 lb Savoy cabbage, cored and thinly sliced
1/4 cup water
Chop scallions, reserving white and dark green parts separately.
Cook scallion whites and garlic in oil in a 12" heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 t salt and 1/4 t pepper and saute 1min. Add water and cook, tightly covered, until cabbage is wilted, about 3 min. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 min. Season with salt and pepper.