Savoy cabbage with pancetta & pecans

Savoy cabbage with pancetta & pecans

With plenty of different textures, colours and flavours this makes a great side for a roast dinner.

By , 21 September 2015
Savoy cabbage with pancetta & pecans
  • Ready in: 20 mins
  • Serves: 6
  • Price: 41p per serving
Nutritional Info
Each 103g serving contains
  • Fat 15.5
    22%
  • Sat Fat 4
    20%
  • Sugar 2.9
    3%
  • Salt 0.41
    7%
  • Cals 186
    9%
of your reference intake.
Typical energy values per 100g: 756kJ/181kcal.
Ingredients
  • 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
Method
  • 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.