Cabbage and Beans (Verdure E Fagioli)

Cabbage and Beans was a staple dish in my family growing up. It is often considered a "peasant" dish and in the category of comfort food. In old school Italy, dishes like these were often prepared in times of hunger where they would use whatever ingredients they had on hand. This dish can also be substituted with escarole (scarola). It is delicious and a great lunch or dinner meal.











Recipe


Ingredients

4 slices of bacon
2 large garlic cloves, minced
4 small tender leeks, thinly sliced
1 large savoy cabbage, thinly sliced
1 cup low sodium chicken broth
1/4 cup dry white wine
1 cup cooked white beans or can of white beans, rinsed and drained (15 oz.)
1 tbs. chopped sage
3 tbs. chopped chives or scallions
Fresh course black pepper
Red pepper flakes


Instructions

1. Cook bacon in a medium high skillet until crisp, about 5 to 6 minutes.

2. Removed bacon leaving a little bit of the bacon fat in the skillet. Add garlic, crushed red pepper and leeks. Cook until fragrant.

3. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes.

4. Crumble bacon and toss mixture with bacon, sage, chives, or scallions and pepper. Serve hot.





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