Savoy cabbage with bacon and garlic is a delicious Irish dish that’s wonderfully flavoursome.
Just four ingredients are needed to make this simple meal: Savoy cabbage, olive oil, bacon lardons and garlic. Serve it as a light main course for the family or as a side for Sunday lunch.
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- 1 Savoy cabbage (approximately 500g), finely shredded
- 1tbsp olive oil
- 200g pack smoked back bacon lardons
- 2 cloves garlic, crushed
Bring a large pan of salted water to the boil. Add the shredded Savoy cabbage and cook for about 1 minute. Drain and refresh under cold running water straight away to stop the cabbage cooking any more and to help it keep its lovely fresh green colour.
Heat the oil in a large pan and cook the bacon lardons for 3 to 4 minutes over a medium heat until they are golden brown. Add the crushed garlic and cook for 1 more minute, stirring constantly. Add the drained cabbage and stir-fry for 2 minutes until the mixture is heated through. Check the seasoning and serve at once.