A typical Italian vegetable preparation, except we don’t cook our veggies for as long! Italians have a way with veggies and that’s a fact! I’ve used pancetta, guanciale and double smoked bacon, all were good. If you like young collard greens, you might like to try cooking them this way. When I did, everyone liked them.
Makes 6 Servings
2 oz. thinly slices proscuitto or diced pancetta, guanciale or bacon (see below)
2 Tbsp. EVO
1 medium onion, chopped
2 lbs. green cabbage, halved, cored, very thinly sliced
Heat 1 Tbsp. EVO in a large pot over medium heat; add onion and sauté until tender and just beginning to colour. You can do this over medium-high but you will have to watch closely so as not to burn the onions. Add remaining EVO and cabbage and cook until it is tender, stirring occasionally; adding water by tablespoonfuls if it sticks, about 10 minutes. Mix in Proscuitto.
Tip: If using any of the other meats, you will need to brown them first, remove and drain, then continue with sautéing the onions
