- 1 large or 2 small Savoy cabbage
- 1 tbsp flaked almonds
- 1 tbsp olive oil
- Large knob of butter
- Prepare the cabbage: peel off the leaves discarding any ones that may be spoilt and omitting the core.
- Place a pan of salted water onto boil. Blanche the cabbage by plunging the leaves into the boiling water and then into a pot of cold water, preferably iced. Drain well, slice thinly and set aside.
- 5 minutes before you need to serve, melt the butter with the oil in a large frying pan. Throw in the almonds and fry briefly to crisp, and then add the greens. Fry off together so the ingredients are mixed well and heated through. Serve.