Savoy Cabbage with Bacon

Ingredients:
  • 3 thick slices bacon, preferably applewood-smoked
  • 2 large cloves garlic, minced
  • 2 small tender leeks, split, rinsed, thinly sliced
  • 1 large Savoy cabbage, core removed, thinly sliced
  • 1 cup chicken stock or broth
  • 1/4 cup dry white wine
  • 1 1/4 cups cooked white beans or 1 - 15.8 oz. can rinsed and drained
  • 1 Tbsp finely julienned fresh sage
  • 1 Tbsp finely julienned snipped chives
  • Freshly ground pepper
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Preparation:

Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes. Use slotted spoon to set bacon aside. Drain off all but 2 Tbsp fat.

Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:





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