2 medium leeks, white and light green parts only
3 teaspoons butter, divided
1 ounce finely cubed pancetta or bacon
1/4 teaspoon salt, divided
1/4 teaspoon 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 ounces shiitake mushrooms, stems removed
Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
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).
Makes 4 servings, about 1 cup each
- Per serving
- 154 calories
- 6 g fat (3 g sat
- 1 g mono)
- 16 mg cholesterol
- 21 g carbohydrate
- 7 g protein
- 5 g fiber
- 376 mg sodium
- 430 mg potassium.
- Nutrition bonus
- Vitamin C (60% daily value)
- Vitamin A (40% dv)
- Folate (31% dv)
- Selenium (29% dv).
- 1 Carbohydrate Serving
- 3 vegetable
- 1 fat