1 leek

1 savoy cabbage shredded (3 cups)

1 tablespoon butter

2 tablespoons olive oil

2 tablespoons white wine (or lemon juice)

salt and pepper to taste

1/2 cup chopped walnuts.

Cut the leaves off 1 leek, then cut down into the stem and rinse under water until clean. Cut the leek in half lengthwise, then thinly slice into half rounds. Sauté the leek over low heat in the butter and olive oil, for at least 10 minutes.

Cut the savoy cabbage in half across its “equator”, then cut one of the halves in half again, top to bottom. Slice the cabbage along the vertical cut, not too thin. Add 3 cups of the cabbage to the leeks and cook, stirring until the cabbage is tender. Add either the white wine, or lemon juice (if you prefer zesty flavors to sweet ones), cook for another minute, then season with salt and pepper.

In a separate pan, toast the walnuts and then toss with the cabbage.

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