Charred Napa Cabbage With Calabrian Chiles
3 large cloves garlic
2 to 3 tablespoons jarred crushed Calabrian chiles in oil (see note)
3 tablespoons agave nectar
3 tablespoons white wine vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
½ large head napa cabbage (about 1½ pounds)
Coarse sea salt
Freshly ground black pepper
10 chives
4 ounces (1 ball) burrata cheese
Position a rack in the upper third of the oven; preheat to 500 degrees.
Meanwhile, mince the garlic and transfer to a jar with a tightfitting lid. Add the Calabrian chiles in oil (to taste), the agave nectar, vinegar and the olive oil. Seal and shake to form an emulsified dressing.
Cut the cabbage half lengthwise into two equal pieces, keeping the core intact but discarding any wilted layers of leaves. Place in a cast-iron skillet or on a rimmed baking sheet, cut sides up. Drizzle generously with olive oil and season generously with salt and pepper. Roast (upper rack) for 15 to 20 minutes, or until the cabbage becomes tender, its leaves separate and char on the edges.
While the cabbage quarters are in the oven, mince the chives.
Let the cabbage quarters sit for 2 minutes (in the pan or on the baking sheet). Use a long spatula to then transfer one to each serving plate; drizzle each portion with 2 tablespoons of the dressing. Top each cabbage quarter with chives.
Serve warm with the burrata, which also benefits from a drizzle of the dressing. Also serve with crusty bread, for mopping up any dressing.
Note: In testing, we tried to substitute the Calabrian chiles with a mix of finely chopped roasted red peppers (packed in oil) and crushed red pepper flakes; the flavor was not quite the same, but acceptable here, in a pinch.
Jars of Calabrian chiles in oil are available at some Whole Foods Markets, Balducci's locations, Italian markets and via gourmet purveyors online; the chiles have a smoky-salty-sweet flavor.
Serves 2
Nutrition | Per serving (with half the dressing): 380 calories, 15 g protein, 24 g carbohydrates, 29 g fat, 10 g saturated fat, 40 mg cholesterol, 420 mg sodium, 4 g dietary fiber, 15 g sugar
Adapted from a recipe by Amy Brandwein, chef-owner of Centrolina in CityCenterDC.