Sauteed Savoy Cabbage with Speck and Lemon

1. 1

   Discard any bruised outer leaves from the cabbage.

2. 2

   Remove the leaves from the core and tear them into rough pieces, discarding the tough central stems.

3. 3

   Heat the oil in a large saute pan over medium heat.

4. 4

   Add the garlic and saute until it just starts to color, about 2 minutes.

5. 5

   Add the speck and stir to coat it in the oil.

6. 6

   Add the cabbage, season with the salt, toss to combine, and add the stock.

7. 7

   Simmer until the cabbage leaves are just tender, about 4 minutes.

8. 8

   Stir in the lemon juice just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.