Speck is a cured Austrian ham, similar to prosciutto except that it is lightly spiced and smoked. Prosciutto or thinly sliced uncooked bacon may be substituted. (If using bacon, cook until nearly rendered, 3 minutes.)

　　

Ingredients

serves 4 as a side dish

　　1 large head of Savoy cabbage (about 1 pound)

　　1 tablespoon olive oil

　　2 garlic cloves, cut lengthwise into thirds

　　4 thin slices of speck, any rind removed, torn into rough pieces

　　1/2 teaspoon kosher salt

　　1 cup chicken stock, preferably homemade (page 177)

　　Juice of 1 lemon

　　

Step 1

Discard any bruised outer leaves from the cabbage. Remove the leaves from the core and tear them into rough pieces, discarding the tough central stems.

　　

Step 2

Heat the oil in a large sauté pan over medium heat. Add the garlic and sauté until it just starts to color, about 2 minutes. Add the speck and stir to coat it in the oil. Add the cabbage, season with the salt, toss to combine, and add the stock. Simmer until the cabbage leaves are just tender, about 4 minutes. Stir in the lemon juice just before serving.

　　Cooking in the Moment