Active Time:45 minsTotal Time:45 minsServings:4Yield:4 servings, about 1 cup eachJump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4Yield:4 servings, about 1 cup each
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 1 cup each
Yield:
4 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2medium leeks, white and light green parts only3teaspoonsbutter, divided1 ounce finely cubed pancetta, or bacon¼teaspoonsalt, divided¼teaspoonfreshly ground pepper, divided1/2 cup reduced-sodium chicken broth, or water, divided, plus more as needed6cupsthinly sliced Savoy cabbage8ouncesshiitake mushrooms, stems removed
Cook Mode(Keep screen awake)
Ingredients
2medium leeks, white and light green parts only
3teaspoonsbutter, divided
1 ounce finely cubed pancetta, or bacon
¼teaspoonsalt, divided
¼teaspoonfreshly ground pepper, divided
1/2 cup reduced-sodium chicken broth, or water, divided, plus more as needed
6cupsthinly sliced Savoy cabbage
8ouncesshiitake mushrooms, stems removed
DirectionsCut 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).Photographer / Jen Causey, Food Stylist / Emily Nabors HallOriginally appeared: EatingWell Magazine, September/October 2007
Directions
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).Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
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).
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Originally appeared: EatingWell Magazine, September/October 2007
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Nutrition Facts(per serving)148Calories6gFat21gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
