- 1 bunch scallions
- 2 garlic cloves, chopped
- 3 tablespoons olive oil
- 1 lb Savoy cabbage, cored and thinly sliced (8 cups)
- 1/4 cup water
• Chop scallions, reserving white and dark green parts separately.
• Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 tsp salt, and 1/4 tsp pepper and sauté 1 minute. Add water and cook, tightly covered