This quick and versatile side dish is bursting with bacon flavour. Featuring Savoy cabbage, tender leeks and a hint of sour cream.
|4||Slices of Schneiders® Bacon, chopped|
|2||Cloves garlic, minced|
|1||Leek, thinly sliced|
|½||Savoy cabbage, cored and thinly sliced|
|½ cup||(125 mL) Chicken broth|
|2 tbsp||(30 mL) Sour cream|
|2 tbsp||(30 mL) White wine|
|2||Spring onions, finely chopped|
COOK bacon in a non-stick skillet over medium heat for 5 minutes, or until crisp. Drain on a paper towel lined plate and set aside. Drain of all but 1 tbsp (15 mL) of fat from pan. ADD garlic and leeks to pan. Cook until tender, about 2-3 minutes. Add cabbage, chicken stock, white wine and sour cream, gently toss to combine. Simmer until cabbage begins to wilt, about 3-4 minutes. Season with salt and pepper. GARNISH with bacon and green onions.
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