Another Salad

With a sweet edge.

Cored and sliced juicy pear.

P1060939Mixed with walnut pieces and some crumbled Stilton. P1060940‘Dumped’ on a bed of greens – spinach or lamb’s lettuce, rocket would be too strong for this salad combination.  Not pictured – sorry!  But sweet and savoury, crunchy and most enjoyable.  Very flavoursome.

Why aren’t there more lovely salad mixes for eating out…?

By Any Other Name…

…a cabbage.

But these are Garlicky Greens – inspired by Heidi of 101 Cookbooks.

I’m not a great cabbage-lover at all – certainly not the white stuff, soggy and with the life boiled out of it.  And I don’t like the stalky bits of the white stuff either – they might have some crunch left in them, but still tasteless and a bit rubbery in texture.

Now give me a savoy cabbage, and you’re talking(a bit more)!  As I’ve matured aged I’ve noticed that I love ‘tasting plates’ – dishes or platters with lots of different flavours, and plenty of flavour.  Garlicky Greens meet that standard a treat.  Here’s my version.  Use as much/little cabbage and garlic as you like – quantities here are only a guideline.

In the pan:

Savoy cabbage – see prep below

2 Tbsp butter

3-5 cloves garlic, peeled, smashed and chopped

3 Tbsp strong Cheddar, grated

Remove the leaves from the cabbage, and de-vein them – slice along either side of the thick vein down the middle, and discard it.  Thoroughly wash the cabbage to remove any grit, and don’t worry about drying it.  Chop/shred the cabbage.

Add the cabbage to a hot pan.  Once it has started to heat through, and the water droplets have disappeared then add the butter and allow it to melt.  Stir the cabbage so it is coated in butter – it will look glossy!  Keep a lid on the pan, turn the heat down low, and allow it to cook for approx 5 minutes.  Add the chopped garlic and stir well.  Turn up the heat to moderate, stir occasionally whilst allowing to cook for 3 minutes.  Turn off the heat and leave the pan with the lid on, to allow further gentle cooking of the garlic.  Sprinkle the grated cheese over the top, and enjoy!

The idea is that you are roughly stir-frying the cabbage and garlic.  If you prefer your greens more crisp, reduce cooking time.  If you prefer them softer, increase the cooking time – but you may need to add a bit of water to reduce any burning.  I don’t like the flavour of burnt garlic, hence I turned off the heat and allowed it to continue to cook very gently.  My cabbage was slightly charred – but it tasted wonderful, with the garlic and cheese.  I served it with this meal:

Beautiful colours on a plate with delicious flavours.

How do you like to serve greens?