Chou Vert à l’Ail, Citronelle et Lait de Coco

This makes a simple winter afternoon lunch, combined with freshly toasted bread or a bowl of rice, and

1 tablespoon extra-virgin olive oil

1 large clove garlic, green germ removed, minced

1 stalk lemon grass, trimmed, cut into very thin rounds

½ large Savoy cabbage, cored, cut in paper-thin slices

1/3 cup coconut milk

Fine sea salt

Freshly ground black pepper

¼ cup peanuts, lightly toasted, finely ground

  1. Place the olive oil, the garlic, and the lemon grass in a heavy-bottomed saucepan over medium heat and stir so the ingredients are combined. Let cook until the garlic and the lemon grass are slightly golden, then add the cabbage and stir. Cover and let it cook until the cabbage on the bottom of the pan is deep golden, about 5 minutes, add the coconut milk and stir, season with salt, then cover and cook until the cabbage has wilted to about half its volume, and is tender through, stirring occasionally. The cabbage is most flavorful when it is a mix of golden brown and pale green, for the golden brown gives it a slightly smoky taste. Remove from the heat, adjust the seasoning, sprinkle with the peanuts, and serve.

2 main-course servings; 4 side-dish servings

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