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Home Cooking

I have a head of Savoy what?


Home Cooking 20

I have a head of Savoy what?

linguafood | Apr 19, 2010 03:05 PM

I was thinking of slicing it really thin and then sautéing it in a mix of butter and bacon fat (ok, that might be overkill...., maybe just one of those), then add some leftover chicken broth and just slightly braise.

It's a side for a roasted pork tenderloin, and I've never made it.

I'm not asking b/c it's complicated, but I know my fellow hounds always have the BEST recipes!

Dank u wel.

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