Savoy Cabbage and Pork Ribs

Method

1. Heat a drizzle of extra virgin olive oil in a pan. Add garlic and chili and let them brown.
2. Add thinly sliced pork ribs. Brown well on both sides, then remove and set aside.
3. In the same pan, add the savoy cabbage previously cleaned and cut into slices (about 1 cm thick). Add salt and deglaze with white wine.
4. Lower the heat, cover with a lid, and let the cabbage wilt. Stir occasionally and wait for the vegetables to wilt.
5. Remove the lid and let the excess water evaporate.
6. When the vegetables are wilted, add the previously browned ribs and let it flavor for about ten minutes over high heat, letting the excess water evaporate.
7. When the sauce is well reduced, add a drizzle of raw extra virgin olive oil.