Cabbage

Cabbage & Spinach Sauté

If you don’t have quite enough spinach, just use what you have or adjust the recipe accordingly.

2 teaspoons olive oil
2 cloves garlic, minced
4 cups shredded cabbage
20 ounces spinach, roughly chopped
salt and freshly ground black pepper
1 teaspoon finely grated lemon zest

Heat olive oil in large skillet over medium-high heat. Add garlic and cook, stirring 30 seconds. Add cabbage and cook, stirring frequently, until wilted, about 5 minutes. Stir in spinach in batches until wilted, season with salt and pepper. Stir in lemon zest. Serve hot.

Serves 4.

From fooddownunder.com.

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