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    Savoy cabbage with pancetta and chestnuts

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    Savoy cabbage with pancetta and chestnuts

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 6


    1 tbsp olive oil
    150g smoked bacon lardons
    4 sage leaves, roughly chopped
    2 garlic cloves, crushed
    1 savoy cabbage, cut into 1cm slices
    250ml fresh chicken stock
    15g salted butter
    12 cooked and peeled chestnuts


    1. Warm the oil in a large, heavy-based pan over a medium heat and cook the bacon, sage and garlic for 5 minutes, until lightly golden. Add the remaining ingredients and stir well. Cover the pan, turn up the heat slightly and cook until the cabbage is tender but still vibrant in colour – about 10 minutes. Season and serve.

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    This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.


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