Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.
- 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
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 Publisher. All rights reserved.
nutrition information per serving
154 calories; 6g total fat; 3g total saturated fat; 16mg cholesterol; 376mg sodium; 21g carbohydrates; 5g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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