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Tuscan Cabbage & Mushrooms

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 servings, about 1 cup each
Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.
RECIPE INGREDIENTS
2   medium leeks, white and light green parts only
3 teaspoons   butter, divided
1 ounce   finely cubed pancetta or bacon
1/4 teaspoon   salt, divided
1/4 teaspoon  freshly ground pepper, divided
1/2  cup reduced-sodium chicken broth or water, divided, plus more as needed
6 cups  thinly sliced savoy cabbage
8 ounces  shiitake mushrooms, stems removed
Tuscan Cabbage & Mushrooms Recipe at Cooking.com
DIRECTIONS
Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.


Heat 2 teaspoons butter in a 12-inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring, until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.


Add the remaining 1 teaspoon butter and the leeks to the pan. Season with 1/8 teaspoon each salt and pepper and add 1/4 cup broth (or water); simmer, covered, until tender, about 5 minutes.


Add cabbage and the remaining 1/4 cup broth (or water); season with the remaining 1/8 teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching). Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 154
Fat. Total: 6g
Protein: 7g
Carbohydrates, Total: 21g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 16mg
Sodium: 376mg
% Cal. from Fat: 35%
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