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.
1
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for two minutes.
- 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.
- Young (spring) 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.
- 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.
- Spinach: 500 g
