I'm on a perennial search fornourishing, satisfying meals for one—easy dinners that are a little less boring thana pile of roasted vegetables, but just as healthy and easy to throw together.
It was on my search that I stumbled across thisInstagram postfrom cookbook author and New York Times columnistMelissa Clark. Clark had posted an extremely simple, but exceptionally delicious-looking, bowl, and written a caption that was basically a personal note from her to me.
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"Cozy dinner for one," it read. "Savoy cabbage with garlic, chile crack, pecorino and homemade chicken broth." The bowl of warm, brothy cabbage was positioned next to a glass of white wine.That's exactly how I want to eat dinner alone every night,I thought.
Soon enough, I was. My version of Clark's brothy cabbage starts with pouring roughlytwo cups of brothinto a medium pot and adding somesliced garlicto the pot. I bring that to a boil, then bring it down to a simmer. Meanwhile, I heata tablespoon or two of olive oilin a skillet (preferably cast iron) over medium-high until it shimmers. Then I presstwo handfuls of sliced cabbage成一层均匀的锅,不要碰it for about two minutes—I want it to have a chance to sear. I season the cabbage witha pinch of salt, then turn the cabbage with tongs and continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more. Finally, I transfer the cabbage to the broth and serve immediately, topped withParmesanandchile oil.
That works for me. Still, to really master this dinner-for-one, I felt I had to talk to Clark herself.