Fleur de Lis

Fleur de Lis

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Monday, March 18, 2013

Spring Cabbage and Kale

Regular readers of the blog are very familiar with my love of kale.  Sadly, this is the last of the kale from the winter garden. 

3 T. butter
1 pound savoy cabbage, cored and choped
1/2 pound kale (a small bunch), stems discarded, roughly chopped
salt and pepper

In a large pot over medium heat, melt the butter.  When it foams, add the chopped kale and toss to coat.  Pour in a cup of water and clap on the lid.  Bring to a boil and cook, 5 - 7 minutes, until the leaves are softened.

Add the cabbage and stir it in well.  Put the lid back on and cook another 6 - 7 minutes, just until the leaves are tender but still toothsome, not mushy.  Season liberally with salt and plenty of black pepper.  Eat hot.

From:  Real Irish Food: 150 Classic Recipes from the Old Country

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