Skillet Cabbage, Kale, Broccolini and Corn
Vegetables are so fun to cook. Most of us cook and serve them on their open but mingling them can produce a fun unexpected and delicious combination of textures and flavours. Cabbage can be combined with potatoes, grains and other vegetables. It is a part of almost every international cuisine and is good flavoured with Mediterranean, Asian or eastern European flavours. I slightly undercook the cabbage and kale because I like to retain their colour and texture but suit yourself as to the cooking time. I only toss in the corn if it is fresh off the cob but again, use what is available to you.
2 tablespoons olive oil
1 tablespoon butter, optional
1 small onion sliced into shreds
1 garlic clove, minced
4-5 stalks Italian broccoli, chopped into small pieces
2 corn cobs, kernels sliced off
1/ 2 head savoy cabbage, shredded
1 small bunch black kale, sliced into ribbons
Salt and pepper
Heat oil and butter in a large skillet. Add the garlic and cook until translucent, a couple of minutes. Add garlic and stir just until fragrant, being careful not let it brown.
Add the chopped broccoli and the corn and cook until broccoli is bright green. If the corn is very fresh add it now. If it frozen you may want to microwave it a bit before adding, to make sure it is cooked through. Let broccoli and corn cook together for a minute or two.
Add the cabbage and stir to coat it with the oil. Add the kale and stir to mix. Cook a little bit longer, just until green are a bit wilted and cooked. I leave it fairly crisp but you can continue to cook it to your liking, adding a bit more oil or a spoonful of water or stock to speed up the cooking.
Sprinkle liberally with salt and pepper. Serve warm.