A healthful blend of sautéed cabbage and kale makes a great side dish for all sorts of entrées. Because you want to caramelize rather than brown the cabbage in order to develop its natural sweetness, this dish takes a little time to prepare, but we’re sure you’ll find that the flavor is well worth the extra effort.
Sautéed Cabbage and Kale
- 1 small head of cabbage, chopped (1 lb or about 6 cups)
- 1 lb fresh kale, stemmed and roughly chopped
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, very finely chopped
- 1 tablespoon butter
- 1 bunch scallions, 4 to 5, chopped
- Salt and freshly ground black pepper
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften.
- Add the garlic and continue cooking just until fragrant, 1 minute longer.
- Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk.
- Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time.
- Continue cooking, stirring often, until the cabbage is caramelized and golden in color, 15 to 18 minutes.
- Add the butter, a few grinds of black pepper, and adjust the salt to taste.
- Add the kale and continue cooking until it’s wilted and tender, 3 to 4 minutes, then add the scallions and cook until slightly softened, but still bright green.
- Transfer to a serving dish.