Sautéed Cabbage with Fennel and Garlic! The perfect side dish for Mediterranean dishes!
This is an amazing and flavorful side dish!
Ingredients
1 head of savoy cabbage, cored and sliced thin
1 fennel bulb, fronds minced, stalks discarded, bulb halved and cored and sliced thin
4 cloves minced garlic
1/4 t crushed red pepper flakes
3/4 t salt
2 T lemon juice
2 T parmesan cheese
1. Place the cabbage in a large bowl and cover with cold water. Let sit for 3 minutes then drain well.
2. Heat 1 T of oil in a 12 in non-stick skillet over medium high heat.
3. Once the oil is shimmering, add the fennel bulb slices and salt and cook until softened (about 8 to 10 minutes).
4. Add the garlic and crushed red pepper flakes and cook for an additional 30 seconds until fragrant.
5. Transfer the fennel to a bowl.
6. Heat the 1 T of oil in the now empty skillet until shimmering, then add the cabbage and remaining salt. Cover and cook without stirring until the cabbage is wilted and lightly browned on the bottom (about 3 minutes).
7. Uncover the skillet and continue to cook, while stirring until the cabbage is crisp-tender and lightly browned in places (about 4 minutes).
8. Remove the skillet from the heat, stir in the fennel bulb, the minced fennel fronds, and the lemon juice.
9. Drizzle with 2 T of EVOO and sprinkle with parmesan cheese. ENJOY!
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