Savoy Cabbage with Bacon
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INGREDIENTS 3 thick slices bacon, preferably apple-wood smoked 2 large cloves garlic, minced 2 small tender leeks, split, rinsed, and 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 1 tablespoon finely julienned fresh sage 1 tablespoon finely julienned snipped chives Freshly ground pepper Cook bacon in a 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 seasonings. Serve immediately. Makes 4 servings