Savoy Cabbage & Leek with Pimenton

While plain old green cabbage is still my favorite, I’ve been drawn to Savoy cabbage lately. The wrinkly heads are very similar, maybe a bit more tender, but with the same cabbage-y goodness. Combined with leek and smoky Pimenton, Savoy makes a nice, simple side dish.

Slice the leek in half lengthwise, rinse off any dirt, and slice crosswise into quarter inch pieces (David Tanis from Chez Panisse writes about leeks in the NYT with some good advice about how to trim them). Start cooking them with a good pinch of salt in extra virgin olive oil over medium heat while you cut up the cabbage.

For a 10 inch skillet, use half the head of cabbage. Cut it in half, trim the core away, then slice coarsely into roughly 1 inch pieces. Add to the leek and cook for about 15 minutes or until the cabbage is wilted and maybe even browned a little. Shake in a decent amount of Pimenton (I use the version that’s not hot so I can add chile heat separately if I want); the cabbage should have a nice brick red tint. Eat while hot.