By Chef Gretchen Fayerweather
Ingredients:
1 pound, small potatoes, cleaned and quartered
1 teaspoon Salt (halved)
1 bag of loose leaf Savoy cabbage or 1/2 head cabbage, quartered, core removed and cut thinly across the grain
2 Tablespoons unsalted butter or olive oil
4 Tablespoons chopped green onion or chives
2 cloves garlic, minced
2/3 cup milk (warmed in microwave)
1/4 teaspoon ground pepper
Sour cream (optional for garnish)
1. Cover potatoes with water in a pan, add 1/2 teaspoon of salt and bring to boil. Collect and prepare remaining ingredients while waiting.
2. Cook potatoes until fork tender, about 15-20 minutes. Don’t drain water, but use slotted spoon to transfer potatoes from the pot to a bowl.
3. Bring the water back to a boil and add cabbage. Cook uncovered until tender, 5-6 minutes. Then drain.
4. Heat butter or oil over medium heat in skillet or pan. Add the garlic. Cook, stirring, until beginning to turn a little brown, about 2 minutes.
5. Add potatoes to garlic and smash coarsely in the pan with the back of a spoon. Stir in warm milk, mix well until potatoes have absorbed all the milk.
6. Stir in cabbage and season with remaining salt and pepper. Add the other half of the green onions, stir together until heated through and serve. We eat this with sausage and sour cream!
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Large bowl
– Slotted spoon
– Tongs
– Sauce pan or pot
– Large heavy bottomed pan or nonstick skillet
– Spoon/Rubber spatula
– Measuring spoons