Tuscan Cabbage & Mushrooms
Recipe from EatingWell

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.


Tuscan Cabbage & Mushrooms


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Prep Time: 45 mins
Total Time: 45 mins
Servings: 4 servings, about 1 cup each
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Ingredients
 
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  • 2    medium leeks, white and light green parts onlyOn Sale
  • 3  teaspoons  butter, dividedOn Sale
  • 1  ounce  finely cubed pancetta, or baconOn Sale
  • 1/4  teaspoon  salt, dividedOn Sale
  • 1/4  teaspoon  freshly ground pepper, dividedOn Sale
  • 1/2  cup  reduced-sodium chicken broth, or water, divided, plus more as neededOn Sale
  • 6  cups  thinly sliced Savoy cabbageOn Sale
  • 8  ounces  shiitake mushrooms, stems removedOn Sale
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Directions
1.
Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
2.
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.
3.
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.
4.
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).

Nutrition information
Calories 154, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Cholesterol 16 mg, Sodium 376 mg, Carbohydrate 21 g, Fiber 5 g, Protein 7 g, Potassium 430 mg. Daily Values: Vitamin A 40%, Vitamin C 60%. Exchanges: Vegetable 3,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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