I love savoy cabbage; it's sweet and leafy and retains a bit of crunch unlike its beijing cabbage counterparts. Here, I've paired it with bacon lardons to add a salty element to the sweet vegetable, and freshened it up with some thyme leaves.
Ingredients (feeds 4):
2 heads savoy cabbage, cut into 1" wide strips
1 cup bacon lardons (get this from Huber's Butchery, you'll have to go to the counter and ask them to slice the bacon up into lardons)
1 medium yellow onion, minced
3 cloves garlic, minced
5 sprigs fresh thyme, leaves only
4 tbsp water
2 tbsp olive oil
Salt to taste
1) Fry bacon in olive oil until cooked through.
2) Add onions, and then garlic, to cook through.
3) Add cabbage and water, covering to let the steam wilt the cabbage.
4) Add thyme leaves and toss through.
5) Salt to taste before serving.