Warm cabbage and romaine with crisp garlic
A warm salad built on the shelf's mix of romaine and red cabbage, wilted quickly in a pan with browned garlic and anchovies. The leaves stay loose and loose, the cabbage softens just enough, and the whole thing comes together in ten minutes.
About 660 calories a serving, 60 g protein, 9 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 anchovy fillets
- 1 lemon
From your shelf
- 6 cups [170 g] italian salad mix romaine lettuce & red cabbage
Staples
- 3 tablespoons oil
- 4 cloves garlic
- to taste salt
- to taste pepper
- Slice 4 cloves of garlic thin. Heat 3 tablespoons of oil in a large skillet over medium-high heat, add the garlic and cook until it turns golden and fragrant, about 2 minutes.
- Add 4 anchovy fillets to the pan and stir until they soften into the oil, about 1 minute.
- Add 6 cups of the salad mix to the pan and toss with tongs for 3 minutes, until the romaine is beginning to wilt but the leaves still hold their shape. The cabbage will soften slightly.
- Squeeze juice from half a lemon over the warm salad, season with salt and pepper to taste, and divide between two plates.
Note Swap the anchovies for a pinch of red pepper flakes or a splash of fish sauce if you prefer. Leftovers keep cold in the fridge for one day and are good as a side to any leftover protein. Serve with bread to soak up the garlicky oil.
On the label
ROMAINE LETTUCE, RED CABBAGE.
Hy-Vee, pre-packaged fruit & vegetables, serving 85 g, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as lettuce, salad kit, cabbage. Half of it left? Use up the lettuce.