Napa Cabbage and Leeks

Napa Cabbage and Leeks

Ingredients

• 3 tablespoons olive oil
• 4 oz. lean ham (bacon, salt pork, or Ekerd's sausage) finely diced
• 3 medium leeks, white and light green only
• 8 cups napa cabbage, cored and sliced
• 4-6 oz. chicken (or vegetable) broth
• 16 oz frozen english peas, thawed
• 1 teaspoon salt
• 1/2 teaspoon coarse ground pepper

Directions

1. Slice the leek just below the really dark green part; discard dark green part.  
2. Add leeks to a bowl of water and wash thoroughly; drain.  
3. In large skillet, heat olive oil and ham until ham is heated through.   
4. Add leeks, cabbage, English peas, and broth.  
5. Cook until cabbage is tender; not very long. 
6. Salt and pepper to taste.

Roasted Brussels sprouts

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons basting oil
• kosher salt and freshly-cracked black pepper

Directions

1. Preheat oven to 450 degrees. 
2. Toss veggies with basting oil, season with salt and pepper. 
3. Roast on parchment lined baking sheet 20-25 min or until tender.