Savoy cabbage and guanciale cooked in a skillet are a rich and tasty side dish, which can also be used as a pasta sauce or to fill a flatbread. To make this recipe, I cooked the savoy cabbage with garlic, oil, and white wine in a skillet; I browned the guanciale separately and then combined it with the cabbage. With a few simple quality ingredients, you will serve a delectable dish.
For more delightful recipes, check out the following collections:
Ten October Vegetable Side Dishes
10 Autumn Side Dishes to Make in a Skillet
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 10.5 oz savoy cabbage
- 1.8 oz guanciale
- Half glass white wine
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make savoy cabbage and guanciale, clean the savoy cabbage by removing the core, outer leaves, and darker leaves. Cut the selected leaves, the white ones, into large pieces and rinse them under running water to remove any residue.
In a pot, pour the extra virgin olive oil and the garlic clove. Place on the heat, and when the garlic begins to brown, add the vegetable. Also add the bay leaves and deglaze with the white wine.
When the wine has evaporated, moisten the vegetable with hot water (or vegetable broth), cover with a lid, and cook for 15-20 minutes.
Cut the guanciale into strips or cubes. Place the guanciale in a skillet and brown over medium heat, being careful not to burn it.
Once the vegetable is cooked and the liquid has dried up, add the guanciale and mix for a few minutes. Finally, adjust the salt.
Serve the savoy cabbage with slices of toasted bread, and optionally, with a sprinkle of ground pepper. Enjoy your meal!
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