These buttered cabbage and leeks make a delicious side dish to Stuffed tarragon chicken with cannellini bean stew. Follow up this delicious meal with Warm salted caramel sauce with vanilla ice cream .
Ingredients
- 1 medium leek, thinly sliced
- ½ savoy or january king cabbage, shredded, core discarded
- Knob of butter
- 2 garlic cloves, finely chopped
Method
- 1. Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.
- 2. Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.
Nutritional info
Per serving: 46kcals, 2.6g fat (1.4g saturated), 2.1g protein, 3.9g carbs, 3.3g sugar, trace salt
Chef's tip
Serve with Stuffed tarragon chicken with cannellini bean stew. Follow up this delicious meal with Warm salted caramel sauce with vanilla ice cream .