Green Side Dish
Appetizers • Syrian
Description
This green side dish is part of Brazilian feijoada. Brazilians typically use tough leaves of collard greens, but you can essentially use any garden greens — from beet greens to romaine, from spinach to green cabbage. You can also combine cabbage and spinach, for example.
Ingredients
- Olive Oil 0 fl oz
- Garlic 6 cloves
- Spinach 20 oz
- White Cabbage 20 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for two minutes.
Step 2
Shred the cabbage leaves, add them to a skillet, season with salt and pepper to taste, and sauté for five to ten minutes until tender.
Step 3
You can add a bit of sugar for a brighter flavor—about one or two teaspoons, of course, salt, a pinch of ground black pepper, and just a touch of cumin.
Step 4
When the cabbage is almost ready — sautéed but still retains some firmness — add the spinach, stir, and remove from heat. The residual heat of the pan and the cabbage will be enough to cook the spinach. Keep the pan with the side dish warm until serving.
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