Sauteed Savoy Cabbage with Speck and Lemon

• 1 large head of Savoy cabbage (about 1 pound)
• 1 tablespoon olive oil
• 2 garlic cloves, cut lengthwise into thirds
• 4 thin slices of speck, any rind removed, torn into rough pieces
• 1/2 teaspoon kosher salt
• 1 cup chicken stock, preferably homemade (page 177)
• Juice of 1 lemon

1. Discard any bruised outer leaves from the cabbage.
2. Remove the leaves from the core and tear them into rough pieces, discarding the tough central stems.
3. Heat the oil in a large saute pan over medium heat.
4. Add the garlic and saute until it just starts to color, about 2 minutes.
5. Add the speck and stir to coat it in the oil.
6. Add the cabbage, season with the salt, toss to combine, and add the stock.
7. Simmer until the cabbage leaves are just tender, about 4 minutes.
8. Stir in the lemon juice just before serving.

head of savoy cabbage, olive oil, garlic, thin slices, kosher salt, chicken stock, lemon

Taken from www.epicurious.com/recipes/food/views/sauteed-savoy-cabbage-with-speck-and-lemon-377705 (may not work)