Garlicky Artichoke and Savoy Cabbage Saute Recipe

Name: Garlicky Artichoke and Savoy Cabbage Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 1/2 head Savoy cabbage (1 pound), cored and shredded; 3 garlic cloves, thinly sliced; Kosher salt; Freshly ground pepper; One 6-ounce package cooked artichoke hearts (see Note); 1 lemon, cut into wedges; 1/4 cup chopped flat-leaf parley; Pinch of crushed red pepper

Servings: persons

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 head Savoy cabbage (1 pound), cored and shredded
3 garlic cloves, thinly sliced
Kosher salt
Freshly ground pepper
One 6-ounce package cooked artichoke hearts (see Note)
1 lemon, cut into wedges
1/4 cup chopped flat-leaf parley
Pinch of crushed red pepper

1
In a large skillet, melt the butter in the olive oil.
2
Add the cabbage and garlic and season with salt and pepper.
3
Cook over moderately high heat, stirring occasionally, until the cabbage is tender and golden in spots, 5 to 7 minutes.
4
Add the artichoke hearts and cook, stirring, for 2 minutes.
5
Squeeze one lemon wedge over the cabbage.
6
Stir in the parsley and crushed red pepper.
7
Season with salt and pepper and serve with the remaining lemon wedges.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon extra-virgin olive oil, 1/2 head Savoy cabbage (1 pound), cored and shredded, 3 garlic cloves, thinly sliced, and more.

Yes, Garlicky Artichoke and Savoy Cabbage Saute falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlicky Artichoke and Savoy Cabbage Saute

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