WHB #136 – Savoy Cabbage with Smoked Meat

1 head of savoy cabbage
4 large clove of garlic, minced
5 Tbsp olive oil

Take outer darker leaves of savoy cabbage and cut out the middle vein of those leaves. Take the remaining head and cut it into four parts. Cook in salted water dark and pale leaves separately until they are soft.

In a large serving bowl place 1/4 of cooked savoy cabbage, 1 minced clove of garlic and 1 Tbsp of olive oil. Continue with the rest of the ingredients. Sprinkle with the remaining Tbsp of olive oil.

Serve with smoked pork ribs or pork shanks cooked in a pressure cooker.

Note: This is a part of Weekend Herb Blogging event hosted this week by Maninas from Maninas: Food Matters. Visit the wonderful roundup she compiled!