Savoy Cabbage Raab and Pork

A jaunty bunch of savoy cabbage raab

Savoy cabbage raab in its full glory.

3-4 slices bacon or pork belly, cut into small pieces
4 cloves garlic, chopped
2 bunches Savoy cabbage raab, washed and ends trimmed
1 Tbsp. olive oil
1/8 tsp. cayenne (optional)
Whole grains or brown rice (optional)

Saute bacon or pork belly with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Cut raab (stalk, leaves, florets and all) into one-inch pieces. Add olive oil to the pork drippings and saute raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice or on cooked whole grain, like triticale or rye berries.

Leave a Reply

Your email address will not be published. Required fields are marked *