1 bunch scallions
2 garlic cloves, chopped
3 tablespoons olive oil
1 lb Savoy cabbage, cored and thinly sliced (8 cups)
1/4 cup water
salt and pepper to taste
Chop scallions, keep white and dark parts separate.
In a heavy skillet, cook scallion whites and garlic in oil, stiiring for about 3 minutes.
Stir in cabbage, salt and pepper and sauté 1 minute.
Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes.
Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes.
Season with salt and pepper.
Serve under pork chops or chicken.