1 pound Piracicaba broccoli, cut florets and stems in 1-inch pieces
½ savoy cabbage, shredded
5 cloves garlic, crushed
3 tablespoons butter
Salt and pepper
Pinch of red pepper flakes
2 tablespoons of boiling hot water
In a saucepan of boiling water, blanch the broccoli and cabbage for about 3 minutes. Drain, but reserve a small amount of boiling water.
Add the butter and garlic to a large skillet. Add the blanched cabbage and broccoli. Over medium heat, stir the ingredients making sure everything is coated with the garlic. Season with salt, pepper and red pepper flakes. Add 3 tablespoons of boiling hot water.
Turn the heat down to low and cover and allow to cook through until tender, about 10 minutes (add more water a tablespoon at a time if cabbage starts to burn). Serve when tender.