Sautéed Savoy Cabbage with Speck and Lemon

Name: Sautéed Savoy Cabbage with Speck and Lemon
Yield: serves 4 as a side dish
Ingredients: 1 large head of Savoy cabbage (about 1 pound); 1 tablespoon olive oil; 2 garlic cloves, cut lengthwise into thirds; 4 thin slices of speck, any rind removed, torn into rough pieces; 1/2 teaspoon kosher salt; 1 cup chicken stock, preferably homemade (page 177); Juice of 1 lemon

December 9, 2011

Speck is a cured Austrian ham, similar to prosciutto except that it is lightly spiced and smoked. Prosciutto or thinly sliced uncooked bacon may be substituted. (If using bacon, cook until nearly rendered, 3 minutes.)

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