Prep 10 mins
Cook 15 mins
Inspired by a recipe in Eating Well magazine, this is a delicious, healthy and hearty side dish. It's also very easy to pull together. It accompanied my Light Chicken-Fried Steak tonite. We can purchase sliced pancetta in packages. I keep it in the freezer so it slices easier and generally use 1/2 package. If you cannot find it, you can use bacon. I prefer to use Napa cabbage because of it's more tender leaves, but feel free to use Savoy.
- 2 medium leeks, white and light green parts only
- 3 teaspoons olive oil, divided
- 5 ounces finely diced pancetta
- 1 teaspoon salt, divided
- 1⁄4 teaspoon fresh ground pepper, divided
- 1⁄2 cup reduced-sodium chicken broth or 1⁄2 cup water, divided, plus more
- reduced-sodium chicken broth or water, as needed
- 6 cups thinly sliced napa cabbage
- 8 ounces shiitake mushrooms, sliced and stems removed
- Cut leeks in half lengthwise and again into quarter; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
- Heat a 12-inch skillet over low heat, add pancetta and cook, stirring, until almost crisp.
- Add the leeks to the pan. Season with salt and pepper and 1/4 cup white wine; braise, covered, until tender, about 5 minutes.
- Add cabbage and mushrooms and the remaining 1/4 cup wine; season with the remaining 1/2 teaspoon each salt and pepper. Cover and braise 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.).