Here's a favorite recipe for sauteed Savoy cabbage I adapted from a recipe in a magazine:
1 head of Savoy cabbage separated into individual leaves
1 tablespoon unsalted butter
2 cloves garlic, minced
2 shallots, minced
2 slices sweet onion, minced
4 ounces bacon, minced
Blanch leaves in boiling salted water until they just begin to wilt. Then cool immediately in ice water and pat them dry. Remove the harder core from each leaf, then julienne the leaves. Sautee the garlic, shallots, onion, and bacon in the butter until vegetables are soft and bacon fat has been renedered. Remove all pieces to a bowl, leaving the fat in the skillet. Toss the cabbage in the skillet until hot, then add back the garlic, shallots, onion, and bacon. Season with salt and pepper.