Savoy Verza in Tegame
By Melissa's Corporate Chefs
2 pounds Savoy Cabbage fresh wrinkly-skinned
2 cloves Organic Garlic
1/4 cup Extra Virgin Olive Oil
Salt and Fresh Ground Black Pepper to taste
Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin ¼ inch strips.
Heat the garlic cloves in the oil in a large nonstick pan.
When the oil is hot, add the cabbage and salt.
Mix often until the cabbage is thoroughly cooked. Salt and pepper to taste.
If the cabbage gets too dry while cooking, just add a little water to keep it from sticking. Be aware that the volume will reduce by 60% to 70% when cooked.