Verza in tegame

Savoy Cabbage

If you can find this cabbage you'll have to try this recipe. It's so easy to prepare and so tasty too. This is a winter cabbage in Italy and we so make this often every winter.

Ingredients:

2 lbs. fresh wrinkly-skinned Savoy Cabbage
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
Instructions:

1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4" strips.
2. Heat the garlic cloves in the oil in a large nonstick pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thouroughly cooked.
5. Salt and pepper to taste.

Notes:

If the cabbage gets to dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.

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