Sautéed Savoy Cabbage with Scallions and Chives

  • 1 bunch scallions
  • 1 bunch chives, (or 2 garlic cloves), chopped
  • 3 tablespoons olive oil
  • 1-pound 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 chopped chives (or chopped garlic) in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until chives/garlic is fragrant, about 2 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.

 

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