½ savoy or january king cabbage, shredded, core discarded
Knob of butter
2 garlic cloves, finely chopped
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.
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.