It's really easy to make too, just make sure that the knife you use to slice the cabbage is sharp! Mine wasn't and it slipped and nicked my finger! If you don't have a fine grater for the ginger, just mince it as finely as you can. If you can't find savoy cabbage, regular will be fine!
- 4-6 ounces center cut bacon, diced
- 1 small head savoy cabbage
- 1/2 small sweet onion, sliced thinly
- 6 cloves garlic, smashed and minced
- 1 inch piece fresh ginger, peeled and grated or minced
- 3 cups fresh spinach leaves
- Generous pinch of dried chile flakes
- Kosher salt to taste
Cook bacon until crisp and drain on paper towels. Discard all but two tablespoons of the drippings from the pan. While the bacon cooks, discard the outer leaves of the cabbage and cut the it in quarters. Cut the core from each quarter. Add the onions and cabbage to the skillet, stirring the break the cabbage into shreds. Cover and let cook for five minutes.
Add the garlic and cook for two minutes. Add the ginger and then the spinach and cook for another few minutes, until the spinach is wilted. Taste and salt if needed. (You may not need any, depending on how salty your bacon drippings are.) Add the cooked bacon pieces back into the greens just before serving. This can be eaten as a side dish or a main dish.
Of course, this is a snap to make completely vegetarian. Omit the bacon and use two tablespoons olive oil or other oil instead of the bacon drippings.