Monday: Savoy cabbage side

Last night we needed a side to go along with the leftover meatloaf. I did two: as a starch I made some Ebli. 

As a vegetable I followed a recipe from AFK for savoy cabbage: boil the leaves until just short of tender; shock them; chop them into a 1cm chiffonade; toss in a pan with some butter until warmed through and tender; stir in some creme fraiche; serve with fleur du sel.

Nice, nice stuff.