Buttered Cabbage
Instructions:
Pretty great for a two-ingredient vegetable dish, especially
when you consider that everyone pooh-poohs cabbage.
Start with Savoy, don’t overcook, and it’ll be
simply delicious. For extra flavor, melt the butter with a
clove of garlic, some minced shallot, or a little good
paprika.
Other vegetables you can use: Of course this is a basic
vegetable preparation, but to keep it in the same spirit,
think collards, kale, bok choy, and the like.
Salt and freshly ground black pepper
2 to 4 tablespoons butter, to taste
About 20 cabbage leaves (any kind)
MAKES: 4 servings
TIME: 20 minutes
- Set a medium to large pot of water to boil and salt it well. Put the butter in a small saucepan over medium- low heat and melt it; if you let it brown a little bit, so much the better, but don’t burn it.
- When the water boils, add the cabbage and cook, stirring every now and then, until it becomes tender, about 5 minutes
- . Remove with tongs or a slotted spoon and drain well; toss gently with the melted butter and serve.