Tuscan Cabbage & Mushrooms

From Eating Well, September/October 2007

2 medium leeks, white and light green parts only
3 teaspoons butter, divided
1 ounce finely cubed pancetta, or bacon
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 cup reduced-sodium chicken broth, or water, divided, plus more as needed
6 cups thinly sliced Savoy cabbage
8 ounces shiitake mushrooms, stems removed

Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.

Heat 2 teaspoons butter in a 12-inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring, until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.
Add the remaining 1 teaspoon butter and the leeks to the pan. Season with 1/8 teaspoon each salt and pepper and add 1/4 cup broth (or water); simmer, covered, until tender, about 5 minutes.
Add cabbage and the remaining 1/4 cup broth (or water); season with the remaining 1/8 teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).

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