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.