2 tablespoons olive oil2-3 leeks, cleaned and sliced thin Fine-grain sea salt 2 cups cooked and cooled white beans, or 1 can (15 ounces) white beans, drained and rinsed 3 cups finely shredded green cabbage A bit of freshly grated Parmesan cheese
Pour the olive oil into a large skillet over medium-high heat. Sauté the leeks for 2-3 minutes, and then stir in the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides. Stir in the cabbage, and cook for another minute, or until the cabbage loses a bit of its structure. Serve dusted with Parmesan.
adapted from Super Natural Every Day by Heidi Swanson (Visit http://www.sophistimom.com/how-to-cut-and-clean-leeks/ to see how to cut and clean leeks.)