Stomping at the Savoy

Name: Stomping at the Savoy
Yield: 2 to 4 portions
Ingredients: Freshly ground black pepper, to taste; ¼ cup Chopped scallions (green onions); ¼ cup Chopped scallions (green onions); 4 ounces spinach spaghetti or linguine; 4 ounces spinach spaghetti or linguine; ½ small head Savoy cabbage; ½ cup Berta’s Chicken Stock or canned broth; 1 teaspoon salt; 4 tablespoons (½ stick) unsalted butter; ½ cup Berta’s Chicken Stock or canned broth

Preparation info

2 to 4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We love Savoy cabbage, especially for the way it turns electric green when lightly cooked. Here we’ve combined it with spaghetti and garnished it with crispy scallions for a lovely side dish or a luncheon entrée. Delicious served with Ruby Glazed Corned Beef or Confetti Corned Beef Hash.

Ingredients

½ small head Savoy cabbage
4 ounces spinach spaghetti or linguine
4 tabl

Side dish
Gluten-free

Method

Core the cabbage and cut it into thin strips.
Bring a saucepan of water to a boil. Break the spaghetti into 2 inch lengths, and add it to the water. Cook until tender; then rinse under cold water and drain well.
Melt the butter in a large skillet over low hea