- Step 1
Melt the butter in a saucepan over medium heat. Cook the bacon, stirring occasionally, for 5 minutes or until golden.
- Step 2
Add the wombok and stir to coat. Add the wine and cook for 3 minutes or until the liquid reduced slightly. Add the stock, thyme and bay leaf, and cook, stirring occasionally, for 15 minutes or until liquid is reduced and the wombok is tender.
- Step 3
Stir in the vinegar. Season with salt and pepper. Top with extra thyme. Serve.
Use gluten-free stock to make this dish gluten free.
Serves 4 as an accompaniment.
Serving tip: serve with roasted chicken or pork.
Waste not wombok: Use wombok the same way as you would use lettuce. Store in a plastic bag in the crisper for up to a week.
Wombok know-how: When buying wombok make sure it feels heavy for its size and has crisp leaves free from holes and blemishes.
Wombok goes well with duck, pork, chicken, apple, chillies, ginger, fish sauce, soy sauce and sesame oil.
It's a good source of vitamin C and has dietary fibre.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.