- 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).
- Serving: Per serving
- Calories: 154
- Carbohydrates: 21g
- Fat: 6g
- Protein: 7g
- Dietary Fiber: 5g
- Saturated Fat: 3g
- Monounsaturated Fat: 1g
- Cholesterol: 16mg
- Potassium: 430mg
- Sodium: 376mg
- Exchanges: 3 vegetable, 1 fat
- Carbohydrate Servings: 1