Savory Cabbage with Bacon
  • 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 finely julienned fresh sage
  • 1 tablespoon finely snipped chives
  • pepper, freshly ground
  1. 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.
  2. 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.