Easy Sautéed Savoy Cabbage

Step 1

Remove and discard any very tough or browned outer leaves from 1 1/2 pounds Savoy cabbage. Quarter the cabbage through the core, then cut the core from each piece and discard. Chop into rough 1-inch pieces (about 10 cups) and separate any leaves that are stuck together. Mince 2 garlic cloves.

Step 2

Melt 3 tablespoons unsalted butter in a 12-inch or larger high-sided skillet or Dutch oven over medium heat. Add the garlic and cook until softened and fragrant (do not let the garlic brown), about 30 seconds.

Step 3

Add the cabbage, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to coat the cabbage. Continue to cook, stirring regularly, until the cabbage is tender, wilted, and lightly browned around the edges, 10 to 15 minutes. Taste and season with more kosher salt as needed.