Cabbage & bok choy with basil

Yield: 6 Servings

Measure Ingredient
1 \N Bunch basil, washed, dried,
\N \N & stemmed.
4 tablespoons (1/2 stick A'can) unsalted
\N \N Butter.
1 tablespoon Extra-virgin olive oil
2 pounds Green cabbage, finely
\N \N Shredded.
½ pounds Bok choy (Chinese, like
\N \N Silver beet), finely
\N \N Shredded.
\N \N Salt & fr.ground pepper.

Tightly roll the basil leaves lengthwise and with a sharp knife, slice thinly to create long, thin strips. In a saute pan, melt the butter with the olive oil over medium heat. Combine cabbage and bok choy and saute until just soft. Season with salt and pepper to taste. Stir in the basil. Toss until evenly mixed. Serve on a platter side by side with mashed potatoes.

Good with pork fillet!

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