Creamy Potatoes with Cabbage

Ingredients

• 1/2 cup olive oil
• 1 clove garlic, smashed and peeled
• 1 medium olive, chopped
• Kosher salt
• 1 small head savoy cabbage, cut into 1-inch pieces
• (Napa can be substituted)
• 2 pounds Yukon gold potatoes, peeled and quartered
• 3-1/2 to 4 cups chicken broth
• 2 tablespoons chopped chives.
  

Directions

Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil* and serve sprinkled with chives

Served St. Patrick's Day 2022, 2023, 2024
*2024 the remaining 1/4 cup of oil was not stirred in; a drizzle was put on each serving.