Cantonese Charred Cabbage Rack

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the charred cabbage, and cook until deeply browned and aromatic.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a spoonful of yogurt right before serving.
6. Plate it up while hot and pass extra at the table.