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Sauteed Tuscan cabbage with crispy bacon and pepitas
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elegant side dish perfect for lamb or beef casserole. Replace Tuscan cabbage with silverbeet or shredded cabbage.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 rashers streaky bacon, sliced
  • 2 eschalots, thinly sliced into rounds
  • 2 garlic cloves, thinly sliced
  • 40.00 ml pepitas
  • 1 bunch broccolini
  • 1 large bunch Tuscan cabbage (also called Tuscan kale), trimmed
  • 20g butter
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Add bacon and eschalot and cook, stirring occasionally, for 5 minutes until eschalot is softened. Stir in garlic and pepitas, cooking for 1 to 2 minutes until golden. Transfer to a paper towel-lined plate, cover to keep warm.
  • Prepare the broccolini by cutting it in half and then each piece in half lengthwise. Next, quarter the cabbage crossways.
  • In a pan over medium heat, melt butter. Add broccolini and cook for 2 minutes, tossing occasionally. Mix in cabbage and cook for 2 to 3 minutes until just wilted and broccolini is tender. Season with salt and pepper. Serve topped with bacon mixture.

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