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Savoy Cabbage with Almonds

When you’re tired of falling back on the same old options for a green veg, here is a succulent possibility that is both light and flavorful. Though it’s a good bet that drab, overcooked cabbage is one of the worst of the culprits responsible for the old notion that British food isn’t worth cooking or eating, this delicious preparation will serve to banish any lingering doubt: the dish is equally pleasing in its crisp-tender texture and lovely-hued color, and a superb candidate for the ‘green veg’ opening the next time you’re putting a plate together!

Savoy Cabbage with Almonds

1 Savoy cabbage, ribs discarded and leaves finely sliced
2 tbs. butter
1 tbs. olive oil
4 oz. sliced almonds (scant cup)
1 garlic clove, minced
1 rosemary sprig, leaves finely chopped
Salt and freshly ground black pepper

Steam or microwave the cabbage until just cooked. (Cabbage may be rinsed under cold, running water to stop cooking at this point if you wish to cook it ahead and hold for final preparation later.)

Melt the butter with the oil in a large sauté pan, add the almonds, and stir for about 2 minutes until the almonds begin browning. Add the rosemary and garlic and sauté another minute or two, being careful not to burn the garlic. Remove to a small bowl. Add the cabbage to the pan, stir to warm through and coat with the butter and oil, then stir the almond mixture through and season well with salt and freshly ground black pepper.

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