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Chestnuts with savoy cabbage and sage
Serves 2
25g/1oz butter
1 onion, peeled and sliced
1 garlic clove, crushed
½ Savoy cabbage, about 225g/8oz after trimming
1 x 250g/9oz can whole chestnuts
2-3 sprigs of sage
salt and freshly ground black pepper
Melt the butter in a medium saucepan and put in the onion; stir, then cover and cook gently for 5 minutes. Add the garlic, then cover and cook for 1-2 minutes longer.
Meanwhile, wash and coarsely shred the cabbage, then cook it in 1cm/ ½ inch of boiling water for about 7 minutes or until just tender. Add the chestnuts to the onion mixture in the pan, mashing them a bit to break them up. Heat gently until the chestnuts are warmed through. Drain the cabbage thoroughly and add it to the chestnut mixture. Tear in the sage leaves, then season everything well with salt and pepper and serve immediately.
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