TUSCAN CABBAGE AND MUSHROOMS

Tuscan Cabbage and Mushrooms image

Provided by @MakeItYours

Number Of Ingredients 8

2 leeks
3 butter
1 finely cubed pancetta or bacon
1/4 salt
1/4 freshly ground pepper
1/2 reduced-sodium chicken broth or water
6 thinly sliced Savoy cabbage
8 shiitake mushrooms

Steps:

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). Carb Servings: 3 vegetable, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Folate (31% dv), Selenium (29% dv).