Savoy cabbage is delicious, delicate cabbage. Braised with bacon, white beans and sage it makes a wonderful Sunday night supper with crusty bread. It’s also terrific served with roast duck or lamb for a great fall dinner party. High-quality smoked ham or sausage can be substituted for the bacon.

Savoy Cabbage with Bacon

3 thick slices bacon, preferably applewood-smoked
2 large cloves garlic, minced
2 small tender leeks, split, rinsed, 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 or 1 (15.8 ounce) can rinsed and drained
1 tablespoon finely julienned fresh sage
1 tablespoon finely julienned snipped chives
Freshly ground pepper

1. Cook bacon in 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.
2. 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 seasoning. Serve immediately.

Makes 6 to 8 servings.

Recipe provided courtesy of The Leafy Greens Council.