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