I’ve been in a food funk lately. Uninspired and unmotivated to cook. It’s not a pretty place when what you do is blog about food. So when I was in the produce aisle yesterday and spotted this purple and green cloud of leafy goodness winking at me, I was thrilled.
Salad Savoy is like cabbage, kale, and broccoli all rolled into one. Raw, it has spicy notes that remind me of eating raw broccoli. Lightly sauteed, it has a mild cabbage taste. It’s wonderful.
And it goes well with fish for a light spring dinner.
I simply added a pat of butter onto each tilapia filet, put a slice of lemon on each pat of butter, sprinkled sea salt on top, and baked the tilapia at 400 degrees until it was done. No need to fuss or get really fancy with dinner sometimes, folks.
I recommend cutting off the stalks of the leaves completely, because they’re pretty tough. I imagine egg rolls, salad savoy chips, smoothies, and colorful salads in my future. If you are interested, look near the cabbage in your produce aisle.
- 1 bunch salad savoy cabbage, separated from stalks and roughly chopped
- 1 medium red onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon butter
- ½ cup shiitake mushrooms
- 4 asparagus stalks, ribboned
- 2 Tb Parmesan cheese
- 1 medium clementine, peeled and segmented
- 2 T olive oil
- Juice of 1 lemon
- Grated ginger
- sea salt, to taste
- Melt butter in large saucepan over medium heat.
- Add garlic and onions and cook for a couple of minutes (being sure not to burn the garlic).
- Add mushrooms and asparagus ribbons (or sliced asparagus, if wanted) and stir.
- Add salad savory, and cover with lid. You just want to wilt the leaves, so after 5 minutes or so, take the lid off and stir, cover again if desired. I let mine go about 10 minutes.
- Then add clementine segments and Parmesan cheese.
- Combine all the ingredients for the dressing and drizzle on top.