Makes: 4 servings, about 1 cup each
Active Time: 45 minutes
Total Time: 45 minutes
• 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
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).
The Right Rev. Aaron Edmund Cass a bishop in the United States Old Catholic Church. He resides in Greenville, South Carolina.