Savoy Cabbage With Bacon - cooking recipe

Ingredients

4 slices bacon (preferably applewood-smoked)
2 large garlic cloves, minced
4 small tender leeks, thinly sliced (split, & rinsed)
1 large savoy cabbage, thinly sliced (core removed)
1 cup low sodium chicken broth
1/4 cup dry white wine
1 cups cooked white beans or (15 7/8 ounce) can white beans, rinsed and drained
1 tablespoon finely julienned fresh sage
3 tablespoons finely julienned snipped chives or 3 tablespoons finely julienned scallions
fresh coarse black pepper, to taste
crushed red pepper flakes, to taste

Preparation

Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
Use slotted spoon to set bacon aside; place on paper towelling.
Drain off all but 2 tablespoons fat.
Add garlic, crushed red pepper, and leeks to skillet.
Cook until fragrant, about 2 minutes.
Add cabbage, chicken stock, white wine and beans.
Gently toss to combine.
Simmer until cabbage is just beginning to wilt, about 3 minutes.
Crumble bacon.
Toss cooked mixture with bacon, sage, chives or scallions and pepper.
Adjust seasoning.
Serve immediately and enjoy!