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

Source: EatingWell Magazine, September/October 2007

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Read the full recipe after the video.

Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 Facts

about 1 cup
148 calories; protein 6.5g; carbohydrates 21.2g; dietary fiber 5.3g; sugars 6.4g; fat 5.7g; saturated fat 2.7g; cholesterol 14.6mg; vitamin a iu 1883.9IU; vitamin c 38.2mg; folate 125.4mcg; calcium 67.1mg; iron 1.7mg; magnesium 52.6mg; potassium 451.6mg; sodium 375mg; thiamin 0.2mg.

3 vegetable, 1 fat

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