courtesy of Abra Bennett, Edible Seattle
Use a good, artisanal pancetta. Don't substitute bacon–you don’t want a smoky flavor in this dish.Ingredients
4 ounces pancetta
1 tablespoon olive oil
6 cups Savoy or green cabbage, roughly chopped
3 tablespoons water
1/2 cup cream
1 tablespoon butter
freshly grated nutmeg
salt and pepper to tasteMethod
- Cube the pancetta into small chunks.
- In a heavy skillet, warm the olive oil over low heat and add the pancetta to the pan.
- Toss the pancetta in the oil until it becomes golden brown and lightly crisp, about 5 minutes.
- Add the cabbage to the pan and raise the heat to medium. Mix the cabbage with the pancetta, add the water, cover the pan and let steam for 3-4 minutes, until the cabbage is wilted but still firm.
- Uncover, add the cream, butter, nutmeg, salt and pepper to taste (be careful with the salt, as the pancetta may be quite salty) and toss together for 2-3 minutes until the cream reduces a bit and coats the cabbage like a sauce. You may serve this with boiled potatoes, if you like.