Braised Savoy Cabbage With Bacon

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1 1/2 pounds Savoy cabbage—quartered, cored, trimmed and cut into 1 1/2 -inch-thick wedges

4 slices smoked bacon, coarsely chopped

4 tablespoons unsalted butter

Salt and freshly ground pepper

2 teaspoons finely shredded sage

1/2 cup water

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