From North Carolina Dept. of Agriculture and Consumer Services website

Serve with roasted chicken and/or crusty bread.

3 slices thick bacon, preferably smoked           

2 large cloves garlic, minced     

2 small leeks, split, rinsed, thinly sliced              

1 large Chinese cabbage, core removed, thinly sliced

1 cup chicken stock or broth                                

¼ cup dry white wine                                       

1 ¼ cup cooked white beans or 1 15.8 oz can rinsed and drained

1 TBSP finely julienne fresh sage                          

1 TBSP julienne snipped chives                        

Freshly ground pepper

Cook bacon in 12-inch skillet over medium high heat until crisp.  Remove bacon and set aside.  Drain off all but 2 TBSP of bacon fat.

Add the garlic and leeks to skillet.  Cook until fragrant, about 2 minutes.  Add cabbage, chicken stock, white wine, and beans.  Gently toss to combine.  Simmer until cabbage is just beginning to wilt, about 3 minutes.  Crumble bacon.  Toss mixture with bacon, sage, chives, and pepper.  Adjust seasoning.  Serve immediately.