City Palate

The Wine and Beer Issue - May June 2017

Braised Cabbage with Pancetta and Chestnuts
Sept/Oct 2011

1 head savoy cabbage or 2 bunches
black kale, sliced

2 T. olive oil

2 T. butter

1/3 c. pancetta or smoked bacon, finely diced

1/2 c. vacuum-packed chestnuts, chopped

1 t. chopped fresh thyme leaves

3 T. Oloroso sherry or sherry vinegar

Kosher salt and pepper

Set a large covered pan of salted water over high heat and bring to a rolling boil. Add the cabbage or kale to the saucepan, cover, and when the water comes to the boil again, boil for 1 minute. Drain the cabbage and pat dry with paper towels. Set the saucepan back over medium-high, add the olive oil and butter. When hot, add the pancetta and sauté for a few minutes, until it starts to crisp. Add the garlic and turn down the heat, cooking the garlic until lightly golden. Add the chestnuts and thyme, stir and cook for a couple more minutes. Add the sherry and simmer for a minute, then add the cabbage and toss well until it’s warmed through. Taste for seasoning and serve. Serves 4.



Vegetables and Salads