WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Sauteed Savoy Cabbage

Ingredients

  • 2 lbs. fresh Savoy
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
  • salt and pepper to taste

Preparation

1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4″ strips.
2. Heat the garlic cloves in the oil in a large pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thoroughly cooked.
5. Salt and pepper to taste.

If the cabbage gets to dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.

Adapted from cookingwithpatty.com.



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