Photo by Katie Noble / Styled by Catrine Kelty

The easiest (and arguably most delicious) way to cook Savoy cabbage is to boil it in salted water and slather it with deeply yellow pastured butter like they do in Ireland. Here I’ve made it a little bit Italian by adding a bunch of shredded Tuscan kale to the mix, along with a sprinkle of red chili, sweet fennel seeds and sliced garlic. Serve it with mashed potatoes alongside a pork roast, then make “Bubble and Squeak” the next day with the leftovers; add poached eggs for a real treat.

Serves 4–6

1 head Savoy cabbage, cored and thinly sliced
sea salt and freshly ground black pepper
½ stick pastured butter, plus more for serving
1 teaspoon fennel seeds
½ teaspoon red chili flakes
1 clove garlic, sliced
1 large bunch Tuscan kale, stemmed and shredded

Bring a saucepan of very salty water to the boil. Add the cabbage and cook, stirring, until just wilted and bright green, about 2–3 minutes. Drain well, pressing out as much water as possible and set aside.

Place the saucepan back on the stove and add the butter. Add the fennel, chili flakes and garlic and stir, then add the shredded kale. Season with salt and pepper and sauté, wilting down the kale in the fat. Add the cooked Savoy and toss to combine. Serve with more butter and freshly ground black pepper on top.

For “Bubble and Squeak,” so-named for the sound it makes sizzling the pan, simply stir together equal parts leftover Sautéed Cabbage and Kale with leftover mashed potatoes. Form into patties and fry in butter in a nonstick skillet until golden brown on both sides. Serve with hot sauce, ketchup or just a sprinkle of chili flakes for some heat.

This recipe appeared in the Fall 2018 issue as part of a larger story on Savoy Cabbage.