Maria Emilias cornbread crumbs with cabbage

Ingredients

1/2 corn bread crumbled into migas

Extra virgin olive oil ZANGARIA

12 leaves of oxheart cabbage cut into fine julienne

12 cloves of garlic, crushed and chopped

Description

1. Boil the cabbage and drain the water, taking care to reserve it in a saucepan.
2. Line the bottom of a frying pan with ZANGARIA extra virgin olive oil (about 1 cm high) and fry the garlic.
3. Add the breadcrumbs and continue frying so that they incorporate the flavor of the olive oil and garlic.
4. Gradually add the water from cooking the cabbage to give the migas the desired consistency, stirring everything well for about 2 minutes.