Active Time

　　15 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

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.