2 tablespoons olive oil, or unsalted butter
4 ounces potatoes, scrubbed and cut into tiny cubes
1 large shallot, thinly sliced
2 cups cooked and cooled white beans, or one 15-ounce can of beans, rinsed and drained
3 cups finely shredded Savoy cabbage
A bit of freshly grated Parmesan
1. Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until the potatoes are cooked through, 5-8 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all the sides get color.
2. Stir in the shallot and beans. Let the beans cook in a single layer for a couple of minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides.
3. Stir in the cabbage and cook another minute, or until the cabbage loses a bit of its structure. Serve dusted with Parmesan.