Monday, March 15, 2010
Savoy Cabbage 1/2 bunch (170 g)
Butter Beans 1can
Extra virgin olive oil 2 tablespoons
walnuts, lightly toasted 45 g
garlic, minced 1 clove
fresh lemon juice 1 tablespoon
zest of 1 lemon
Finely chop the cabbage, wash it, and shake off as much water as you can.
Heat the olive oil in a pan then add the beans in a single layer. Stir to coat the beans, and then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the cabbage and salt to the pan and cook for 4 minute, just long enough for the cabbage to lose a bit of its structure. Stir in the walnuts and garlic for a minute, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve it.