4 ounces butter
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
4 cloves garlic, thinly sliced
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested
½ cup heavy cream
Kosher salt and pepper to taste
- Melt the butter in a large sauté pan over a medium heat. When melted, add the sliced garlic to the pan. Cook for 30 seconds. Place the shredded cabbage, thyme, and crushed red pepper to the pan and stir to coat with the butter.
- Lower the heat to medium-low, add 1/4 cup water, cover with a lid and steam until the cabbage is wilted, but still bright green, about 5-7 minutes.
- Remove the lid and add the chopped herbs, lemon zest, juice from half the lemon, and the heavy cream. Heat through and season with salt and pepper to taste. Serve hot.