Sauteed Savoy Cabbage with Scallions and Garlic
1 bunch scallions (green onions)
2 garlic cloves, chopped (or green garlic or garlic scapes)
3 tablespoons olive oil
1 lb Savoy cabbage, cored and thinly sliced (8 cups)
1/4 cup water
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 tsp salt, and 1/4 tsp 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.