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Tuscan cabbage with broad beans
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Savory Tuscan cabbage paired with salty pancetta and nutty broad beans creates a delicious winter dish.
Ingredients:
  • 150g pancetta, coarsely chopped
  • 2 bunches Tuscan cabbage, trimmed, large leaves halved
  • 60ml (1/4 cup) verjuice
  • 385g (2 1/2 cups) frozen broad beans, thawed, peeled
Instructions:
  • In a frying pan over medium heat, sizzle pancetta and garlic until golden, about 3 minutes. Toss in cabbage and cook for 2 minutes. Pour in verjuice, cover, and simmer for 5 minutes until the cabbage is tender.
  • Stir in the beans and cook until warmed, about 2 minutes.

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