Braised Savoy Cabbage

Filed under Vegetables

Recipe courtesy Tyler Florence. Salt the water so it tastes like the sea, and keep a little bite in the cabbage.

Ingredients

1 tbsp Vinegar, cider, white wine or even sherry
1 head Savoy cabbage, large, quartered, cored, leaves separated and torn into large pieces
2 tbsp Butter
2 tbsp Olive oil
2 tbsp Parsley, fresh flat-leaf, chopped
1/2 bunch Chives, fresh, chopped
Salt, plus 2 to 4 tablespoons for the water
Black pepper, freshly ground

Directions

Bring a big pot of water to a boil with 2 to 4 tablespoons salt. Add the vinegar, then the cabbage, and boil until wilted but still with some tooth, 2 to 3 minutes.
Drain and toss with the butter, oil, parsley, chives, salt and pepper.