Green garnish

8 servings

20 minutes

This green garnish is part of the Brazilian <a href="http://eda.ru/recipe44580/fejzhoada">feijoada</a>. Brazilians use tough leaves of fodder cabbage here, but you can use, in fact, any garden greens instead - from beet tops to romaine, from spinach to white cabbage. And you can combine cabbage and spinach, for example.

Energy value per serving

• Calories: 95.3
• Proteins: 3.3g
• Fats: 6.5g
• Carbohydrates: 6g

Ingredients

• Olive oil: 50 ml
• Garlic: 6 clove
• Spinach: 500 g
• Young cabbage: 500 g
• Coarse salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for two minutes.

   Required ingredients:

   • Olive oil: 50 ml
   • Garlic: 6 cloves

2. Chop the cabbage leaves, put them in a pan, add salt and pepper to taste, and simmer for five to ten minutes until soft.

   Required ingredients:

   • Young cabbage: 500 g
   • Coarse salt:  to taste
   • Ground black pepper:  to taste

3. You can add a little sugar for flavor brightness — one or two teaspoons, of course salt, a pinch of black pepper, and just a bit of cumin.

   Required ingredients:

   • Coarse salt:  to taste
   • Ground black pepper:  to taste

4. When the cabbage is almost ready — sautéed but still retains some firmness — add spinach, mix, and remove from heat. The heat from the pan and cabbage will be enough to cook the spinach. Keep the pan with the garnish warm until serving.

   Required ingredients:

   • Spinach: 500 g