Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
This Thanksgiving side from the 1998 November issue of Gourmet pairs crunchy-tender lightly steamed cabbage and mustard greens with a rich, warm dressing. Steaming, rather than roasting or sautéing, keeps the cabbage vividly green and subtly sweet, which can be a pleasant contrast to all of the nutty, caramelized flavors on the Thanksgiving table.
Dress the leaves with warm garlic butter and serve with ribbons of crispy bacon for an unexpected alternative to the standard green beans with fried onions.
Recipe notes
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