Savoy cabbage with pancetta and pecans
- 2 tbsp olive oil
- 15g butter
- 1/2 x 160g pack Chosen by you Diced Pancetta
- 2 cloves garlic, crushed
- 1/2 savoy cabbage, sliced
- 50ml white wine (or grape juice)
- 50g pecan nuts, roughly chopped and toasted
Cook the pancetta in the oil and butter until crisp.
Turn down the heat, add the garlic and cook for 1 minute. Add the cabbage, pour over the wine or juice and cook, uncovered, for 10 minutes.
Serve sprinkled with the toasted pecans.