Savory Cabbage with Bacon
Source of Recipe
Aunt Saunny
3 thick slices bacon
2 large cloves garlic, minced
2 small leeks, split, rinsed and thinly sliced
1 large savoy cabbage, core removed, thinly sliced
1 cup chicken broth
1/4 cup dry white wine
1-1/4 cups (15.8 ounce can) white beans, cooked, rinsed and drained
1 tablespoon fresh sage, finely julienned
1 tablespoon chives, finely julienned snipped
pepper, freshly ground
Cook bacon in 12-inch non-stick skillet over medium-high 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 broth, 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.
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