Tuscan Cabbage & Mushrooms

From EatingWell: September/October 2007 — Subscribe Now!

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

READER'S COMMENT:

"Good recipe, but healthy??? Fried bacon in butter?? Edurnetxu "

4 servings, about 1 cup each

Active Time: 45 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

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

Preparation

Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
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.
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.
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

Per serving: 154 calories; 6 g fat (3 g sat, 1 g mono); 16 mg cholesterol; 21 g carbohydrates; 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