Ingredients portion 8
Olive oil 50 ml
Garlic 6 cloves
Spinach 500 g
Young cabbage 500 g
Coarse salt to taste
Ground black pepper to taste
Cooking instructions 20 minutes
1 Heat the olive oil in a frying pan over a medium heat. Toss in the minced garlic and sauté for two minutes.
2 Shred the cabbage leaves, throw them into a pan, add salt and pepper to taste and simmer for five to ten minutes until soft.
3 You can add a little sugar – one or two teaspoons, of course, salt, a pinch of ground black pepper and just a touch of cumin to brighten the taste.
4 When the cabbage is almost cooked – stewed through but still retaining any residual density – add the spinach, stir and remove from the heat. The heat of the pan and the cabbage is enough to bring the spinach to the point of readiness. Keep the pan with the garnish warm until ready to serve.