Monday, June 11, 2007

Savoy Cabbage with Bacon

Savoy cabbage is delicious, delicate cabbage. Braised with bacon, white beans and sage it makes a wonderful Sunday night supper with crusty bread. High-quality smoked ham or sausage can be substituted for the bacon.

3 thick slices bacon, preferably applewood-smoked

2 large cloves garlic, minced

2 small tender leeks, split, rinsed, thinly sliced

1 lg. 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

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 tablespoons 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.

Makes 4 main-course servings.


No comments: