Browned Savoy Cabbage with Pancetta and Leeks

You can also substitute thick cut bacon for the pancetta.

-Slice 1 savoy cabbage into thin strips.

-Steam over high heat for about 5 minutes until tender.

-Cut 2 leeks in half the long way. Wash well between layers and then chop into ¼-inch thick slices.

-Chop up 4 cloves of garlic and 4 ounces Pancetta (or 6 strips thick cut bacon),

-Heat 1-2 TBS butter (if you are using thick cut bacon omit the oil) in a large pan or Dutch oven.

-Add the diced Pancetta, the garlic and the 2 chopped leeks.

-Cook over medium heat until the Pancetta is crisp, about 5-6 minutes.

-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.

-Add 1 cup of vegetable or chicken stock and cook 3-5 minutes more.

-Add salt and freshly ground black pepper to taste.

-Serve warm with a sprinkle of Parmesan cheese.