Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

2 medium leeks, white and light green parts only
3 teaspoons butter, divided
1 ounce finely cubed pancetta or bacon
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup reduced-sodium chicken broth or water, divided, plus more as needed
6 cups thinly sliced Savoy cabbage
8 ounces shiitake mushrooms, stems removed

1. Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
2. Heat 2 teaspoons butter in a 12-inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring, until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.
3. Add the remaining 1 teaspoon butter and the leeks to the pan. Season with 1/8 teaspoon each salt and pepper and add 1/4 cup broth (or water); simmer, covered, until tender, about 5 minutes.
4. Add cabbage and the remaining 1/4 cup broth (or water); season with the remaining 1/8 teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).

NUTRITION INFORMATION: Per serving: 154 calories; 6 g fat (3 g sat, 1 g mono); 16 mg cholesterol; 21 g carbohydrate; 7 g protein; 5 g fiber; 376 mg sodium; 430 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Folate (31% dv), Selenium (29% dv).
1 Carbohydrate Serving
Exchanges: 3 vegetable, 1 fat

This was excellent. And so easy to prepare by using preshredded cabbage and sliced mushrooms (used button mushrooms). And add in shredded carrots for extra nutrition.

Jen B, Millington, MD

I tweaked this a little for what I had on hand by omitting the leeks and adding a handful of fresh spinach at the end and it was absolutely delicious!

Beth Tong, Jasper, MO