Chef-Boy-I-Be-Illinois' Braised Cabbage and Leeks

• 2 medium leeks, white and light green parts only
• 3 teaspoons olive oil, divided
• 5 ounces finely diced pancetta
• 1 teaspoon salt, divided
• 14 teaspoon fresh ground pepper, divided
• 12 cup reduced-sodium chicken broth or 12 cup water, divided, plus more
• reduced-sodium chicken broth or water, as needed
• 6 cups thinly sliced napa cabbage
• 8 ounces shiitake mushrooms, sliced and stems removed

1. Cut leeks in half lengthwise and again into quarter; rinse thoroughly under water.
2. Cut crosswise into thin slices, place in a colander and rinse again.
3. Heat a 12-inch skillet over low heat, add pancetta and cook, stirring, until almost crisp.
4. Add the leeks to the pan.
5. Season with salt and pepper and 1/4 cup white wine; braise, covered, until tender, about 5 minutes.
6. Add cabbage and mushrooms and the remaining 1/4 cup wine; season with the remaining 1/2 teaspoon each salt and pepper.
7. Cover and braise until tender, about 15 minutes.
8. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.
9. ).

leeks, olive oil, pancetta, salt, ground pepper, chicken broth, chicken broth, cabbage, shiitake mushrooms

Taken from www.food.com/recipe/chef-boy-i-be-illinois-braised-cabbage-and-leeks-332700 (may not work)