Suggested by Ryan McGuire
2 medium Leeks, white and light green parts only
3 tsp Butter, divided
1 oz finely cubed Pancetta or Bacon
1/4 tsp Salt, divided
1/4 tsp 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 oz Shitake 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 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).
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Printed from EatingWell.com 10/23/2017