Buttered Savoy Cabbage
1 savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed
1 T butter, cut into small pieces Coarse salt and freshly ground
1Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
2 Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.