Food Gatherer's Note: Savoy cabbage is a wonderful vibrant winter vegetable that sadly does not have the best reputation after a lifetime of school dinners, but it doesn’t have to be that way. This sautéed cabbage with chilli is a gorgeous companion to a roast dinner or grilled meat or fish. - Emma :)
SAVOY CABBAGE WITH CHILLI AND GARLIC
1 medium savoy cabbage (or any other dark greens, such as kale or spring greens)
salt and pepper
2 tbsp of chilli oil
2 garlic cloves, finely sliced into shards
zest of 1 lemon
2 tbsp chopped parlsey
Remove any damaged outer leaves of the cabbage and then slice the cabbage in half, remove the central core and then slice the leaves cross-ways into fine ribbons.
Bring a large pan of salted water to boil and plunge the cabbage in, bringing it back to the boil. As soon as it is boiling, remove from the heat and drain. Place the cabbage in a large bowl.
Pour the chili oil in a small frying pan and add the garlic slices before you turn the heat on. Then, turn the heat to low to medium then gently warm, until the garlic softens and releases a garlicky aroma. Do not overheat otherwise it will become bitter.
Drizzle the chili and garlic oil over the greens and add the lemon zest and chopped parsley. Toss to mix and then season to taste. If you love chili, by all means scatter over some finely sliced chili to serve.