Love this simple, yet satisfying dish by itself, but it’s also great to accompany grilled chicken satay. The recipe is based on the “White Bean & Cabbage” recipe in one of my favorite cookbooks: Super Natural Every Day by Heidi Swanson.
3 tbsp extra-virgin olive oil
12 baby gold potatoes, scrubbed and cut into tiny dice
1 scallion, minced
one 15-ounce can butter beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
1 tsp fine-grain sea salt
1/2 tsp red pepper flakes (or more to taste)
freshly ground pepper to taste
juice of 1/2 lemon
1/4 cup of freshly shaved Parmesan
Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cook until the potatoes are cooked through, 8-10 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all sides get color.
Stir in the shallot and the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides.
Stir in the cabbage, and cook for another 3 minutes, or until the cabbage loses a bit of its structure. Serve shaved with Parmesan.