Stewed Savoy cabbage with bacon

1 Start by cutting the savoy cabbage in half: remove the tougher outer leaves and the inner core. Wash the savoy cabbage and slice it into strips.

2 In a nonstick skillet, pour a tablespoon of olive oil. Add the chopped onion, diced bacon and, if you like, the chili pepper cut in half. Sauté everything for a few minutes until the bacon is golden brown.

3 Add the savoy cabbage to the pan and let it season over high heat, stirring occasionally.

4 Pour the white wine into the pan and cook until the wine has completely evaporated.

5 Finally, add the teaspoon of mustard, then season with salt and pepper to taste.

6 Cover the pan with a lid and cook for about 30 minutes. While cooking, add a little hot water as needed until the cabbage is soft but not flaky. Your side dish is ready: enjoy!