• 1 large or 2 small Savoy cabbage
  • 1 tbsp flaked almonds
  • 1 tbsp olive oil
  • Large knob of butter


  1. Prepare the cabbage: peel off the leaves discarding any ones that may be spoilt and omitting the core.
  2. 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.
  3. 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.