2000s Recipes + Menus
Sautéed Savoy Cabbage with Scallions and Garlic
Serves4
- Active Time:15 min
- Start to Finish:20 min
January 2009
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.
- 1 bunch scallions
- 2 garlic cloves, chopped
- 3 tablespoons olive oil
- 1 lb Savoy cabbage, cored and thinly sliced (8 cups)
- 1/4 cup water
-
Chop scallions, reserving white and dark green parts separately.
-
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 tsp salt, and 1/4 tsp 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.
- Keywords
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