3 thick slices bacon, preferably applewood-smoked
2 large cloves garlic, minced
2 small tender leeks, split, rinsed, 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.