Sautéed Savoy Cabbage with Scallions and Garlic
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup water
- 3 tablespoons olive oil
- 1 bunch scallions
- 2 garlic cloves, chopped
- Carbohydrate 11 g(4%)
- Fat 10 g(16%)
- Fiber 5 g(20%)
- Protein 3 g(7%)
- Saturated Fat 1 g(7%)
- Sodium 45 mg(2%)
- Calories 139
Preparation Chop scallions, reserving white and dark green parts separately. 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.
Preparation Chop scallions, reserving white and dark green parts separately. 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.
