Ingredients
A head of cabbage, shredded
2-3 leeks, chopped
2-3 fresh red Espelette peppers, fine shreds
A head of garlic
2 cups cooked cannelini beans
olive oil
Preparation
Sautee the garlic and Espelette pepper until a rich color without browning. Add the leeks, and sautee until softening. Add the cabbage and beans, cook until wilted, and add 2-3 cups water. Simmer gently until cooked. There should be some but not much liquid. Serve with boiled potatoes. A spoon of basil or parsley pesto, or a dribble of spicy olive oil and lots of black pepper finishes the dish.
