January loves...Savoy Cabbage with Almonds and Garlic
Updated: Nov 17
Some tips for cooking with savoy cabbage, this seasonal side dish.
Winter is an unpleasant time for all the vegetable lovers. Eating seasonal is important as fruit and vegetables contain their maximum vitamins and minerals when ripened in their natural environment.
There are many ways you can enjoy savoy cabbage or greens such as cavolo nero or kale. You can eat it raw as a salad, add it to a mix of veggies and simmer, add it to your favourite soup, or serve it as a side dish. You can also squeeze it out for a juice, or make your own fermented cabbage if you feel inclined!
Top tips to keep all the healthy nutrients while cooking:
Eat Your cabbage raw or lightly cooked, preferably simmering or sautéing, rather than long boiling and frying.
After chopping your cabbage and before cooking it let it rest for 5-10 minutes to help bring out its flavour.
Add some olive oil while preparing your dish for better digestion of vitamins A and K. Vitamin K is soluble in fat.
To reap all the benefits of cabbage, combine it with garlic, olive oil and almonds for a perfect, nutritious side dish. See our recipe below for a tasty side dish.
Savoy cabbage with almonds and garlic:
Savoy cabbage/cavolo nero/kale Ground almonds Olive oil Garlic Rosemary
Gently pan fry your choice of finely sliced greens in a film of olive oil and a dust of rosemary, until tender. When nearly ready add one or cloves of chopped garlic to the pan and soften on a low heat for a minute or two, being careful not to let it burn.
When ready, take it out of the pan, add 1 tbsp of extra virgin olive oil, and drizzle over a few drops of lemon juice. Mix well and finish with a sprinkle of ground almonds on top.
See our blog on superfood kale for more recipe ideas.