This super simple and tasty vegetarian side dish with potatoes and savoy cabbage was inspired by a Irish dish, the colcannon. I readjusted the amount of butter and opted for the use of leek instead of onions or green onions because it is more delicate and I prefer it more.
Instructions: Garlicky savoy cabbage and potatoes
Cook the potatoes in salted water until they become tender. Drain and set aside (you can use the potatoes prepared the day before).
Heat oil and butter in a pan. Add chopped leek and garlic and cook for a couple of minutes until they become soft and translucent.
Clean the savoy cabbage. Remove external hard leaves and cut away the core. Cut into strips then add it to the leek. Stir, add half a cup of vegetable stock. Bring the stock to a boil, lower the heat and cover the saucepan with the lid. Cook stirring occasionally for 10 to 12 minutes until the savoy cabbage is tender.
Turn off the heat and add the potatoes. Add salt, pepper and milk. Mash the potatoes coarsely with a potato masher or with a fork. Mix everything and put back on the heat to make it hot again.
Taste, season with salt and pepper if necessary and serve.
lot of love. B.
p.s. If you are looking for another testy side dish with potatoes you should try my Patate in umido (Italian side dish) – tomato stewed potatoes.