Sauteed Savoy Cabbage |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| olive oil for sauteing | 1 large or 2 medium heads of Savoy cabbage, outer leaves removed, cut into quarters, hearts removed and sliced | 4 shallots, peeled and sliced |
| a pinch of Kosher salt | ground white pepper to taste | |
| 1 | Preheat large thick-bottomed pan over medium heat. Add enough fruity extra virgin olive oil to coat the bottom of pan; heat for one minute. Add shallots and cabbage with a pinch of kosher salt. Saute for 5 to 6 minutes, adding more olive oil if needed. Cover and cook another 3-5 minutes. The cabbage should be tender but still have some bite to it. Season with kosher salt and ground white pepper. |