Warm Savoy Cabbage and Leek Salad

Total time: 15 minutes
    To trim Savoy cabbage, break off and discard the bright green outer leaves.  This cabbage has a much looser head and cooks faster than the traditional 'white' cabbage. 

 Ingredients:

• 1 medium leek, sliced
• 2 cups shredded Savoy cabbage
• 2 - 3 strips bacon,
• 1/4 cup dry-cured, Greek olives
• 2 tsp olive oil
• 1 tbs Balsamic vinegar
• 1 - 3 tsp truffle oil or good olive oil

 Instructions:

• Trim leek: cut in half the long way and rinse well.  Thinly slice.
• Cut a thick slice of cabbage, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
• Pit olives if needed and roughly chop.
• Sauté bacon in a medium skillet over medium heat.
• When brown and crisp, remove and drain. Pour off bacon fat.
• Add olive oil, leeks and sauté, stirring frequently, until tender, 5 - 7 minutes.
• Add cabbage and sauté, stirring frequently, until it wilts and starts to brown.
• Add vinegar and Greek olives; stir well to combine.
• Crumble bacon and add.
• Reduce heat and let heat through, 3 - 4 minutes. 
• Divide onto two plates, drizzle with truffle or good olive oil, garnish with a few more olives and serve.