Savoy cabbage is delicious,
delicate cabbage. Braised with bacon, white beans and sage it
makes a wonderful Sunday night supper with crusty bread. It’s
also terrific served with roast duck or lamb for a great fall
dinner party. High-quality smoked ham or sausage can be substituted
for the bacon.
Savoy Cabbage
with Bacon
3 thick slices bacon, preferably
applewood-smoked
2 large cloves garlic, minced
2 small tender leeks, split, rinsed, thinly sliced
1 large 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 ounce) can rinsed and
drained
1 tablespoon finely julienned fresh sage
1 tablespoon 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 6 to 8 servings.
Recipe provided courtesy
of The Leafy Greens Council.
