- One head Chinese cabbage washed and cut (I cut out the spine and eat separately because it holds more water)
- 1 TBS extra virgin olive oil
- 2 cloves garlic
- sea salt and black pepper to taste
Ahead of time
- Wash one head of Chinese cabbage by separating each leaf (a cross between a head of lettuce and a head of cabbage).
- Peel your garlic.
- Remove spine (use for another salad) and trim off any rough edges. (The spine contains more water and dilutes the leaves if you cook them together.)
- Cut the leaves in half and stack the like-sized leaves on top of one another.
- Roll the leaves and cut them on a bias in approximately 1/4″ shreds.
- Get a deep and wide saute or fry pan (I prefer a stainless pan).
- Cover the bottom of the pan with the extra virgin olive oil.
- Grate 2 cloves of garlic right into the olive oil in the pan.
- Turn on medium heat.
- Add the cabbage as soon as the oil starts to get warm – don’t let the garlic get brown. Immediately move the cabbage in the pan (I use tongs) and cover it evenly with oil and garlic.
- Let cook for 2-3 minutes and sprinkle pinch of salt and pepper to taste.
- Move and stir the cabbage again. It will begin to wilt and collapse in the pan, taking up much less space (like spinach does when it cooks) – this means it’s done.
- Don’t overcook – it only takes about 3 minutes, never more than 5 (if you have a really big head of cabbage).