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Sautéed Savoy Cabbage with Scallions and Garlic

By Lillian Chou

3.5

(13)

Image may contain Plant Food Vegetable Cabbage Dish Meal and Produce
Sautéed Savoy Cabbage with Scallions and GarlicStephanie Foley

The leftover Savoy cabbage from our <epi:recipelink id="351167"">Winter Minestrone</epi:recipelink> 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.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 4 servings

Ingredients

1 bunch scallions
2 garlic cloves, chopped
3 tablespoons olive oil
1 pound Savoy cabbage, cored and thinly sliced (8 cups)
1/4 cup water

Preparation

  1. Step 1

    Chop scallions, reserving white and dark green parts separately.

    Step 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.

TagsScallionOnionRoot VegetableVegetableGarlicSavoy CabbageCabbageLeafy GreensSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganSauteGourmet
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