Ingredients
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4 slices bacon (preferably applewood-smoked)
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2 large garlic cloves, minced
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4 small tender leeks, thinly sliced (split, & rinsed)
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1 large savoy cabbage, thinly sliced (core removed)
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1 cup low sodium chicken broth
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1/4 cup dry white wine
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1 1/4 cups cooked white beans or 1 (15 7/8 ounce) can white beans, rinsed and drained
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1 tablespoon finely julienned fresh sage
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3 tablespoons finely julienned snipped chives or 3 tablespoons finely julienned scallions
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fresh coarse black pepper, to taste
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crushed red pepper flakes, to taste
Instructions
- Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
- Use slotted spoon to set bacon aside; place on paper towelling.
- Drain off all but 2 tablespoons fat.
- Add garlic, crushed red pepper, 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 or scallions and pepper.
- Adjust seasoning.
- Serve immediately and enjoy!