Braised Kale with Pancetta

Kale comes in a few different colors and textures. Red, Black and Tuscan Kale tend to be a little more tender and requires a bit less cooking time, while the frillier blue and green varieties are hardier and take a little longer.

• 2 Tbs. olive oil
• 1/4-inch slice pancetta, diced (about 1/4 cup)
• 1 small onion, chopped
• Pinch dried red chile flakes
• 1-1/2 lb. kale, stemmed, leaves roughly torn
• 1-1/2 cups homemade or low-salt canned chicken broth
• 1 small clove garlic, minced
• Freshly ground black pepper to taste

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the kale; toss with tongs to coat the leaves with oil. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are quite tender, about 10 min. (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf). Stir in the minced garlic, raise the heat to high, and boil uncovered until the pan is dry. Season with a few grinds of pepper (you probably won’t need salt) and serve.

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