By EatingWell
Ingredients
- 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
Cooking Directions
- 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).
Cast iron is simply the best. I used non-stick stuff for years, but a big steak done in a cast iron pan plays in a whole different league. Besides, you can buy a high quality skillet for something like 80 dollars and it will last you a lifetime. The non-stick cr*p may last 3 years if you are very lucky. If you dig around a bit, you can often get a really good pan on sale. There are always some good offers on cast iron cookware listed on the cast iron pots website. Alright, that did it for me, now I’m starving. I’m off to the kitchen to fry up some steak and eggs.