Last Sunday we had Sam’s brother and family over for lunch. As always, I like to try and use what we have in the fridge, freezer or pantry before spending large amounts of money to buy more things, that end up being more things left over.
I had a Savoy cabbage, some beautiful leeks and crunchy kale that needed using, which worked wonders as a fabulous side dish to the delicious hearty chicken casserole in the slow cooker, the side of crunchy but fluffy roast potatoes and fresh bread to dip in the sauce as a side. I made a yummy garlic butter, which is so simple to make, took a matter of seconds actually, and added it the these beautiful green vegetables and it was lush!
- 2 medium leek, thinly sliced
- 1 medium Savoy cabbage, thinly sliced, stalks removed
- 100g kale, chopped
- 2 knobs of butter
- 1 head of garlic, peeled and blitzed in a food processor
- Salt and pepper to season
Blitz the garlic and 1 knob of butter in a food processor before adding to a wok or large pot with cabbage, kale and leeks and sauté until the vegetables start to cook.
After a few minutes, add another knob of butter, season and serve alongside your main.