Savoy Cabbage With Bacon

• 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

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

bacon, garlic, tender leeks, savoy cabbage, chicken broth, white wine, white beans, sage, chives, black pepper, red pepper

Taken from www.food.com/recipe/savoy-cabbage-with-bacon-208839 (may not work)