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Braised Kale with Pancetta




Source of Recipe


taunton.com






List of Ingredients



• 2 T olive oil
  
• 1/4 " 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
  






Instructions



1. In a large heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; saute until the onion is deep golden, about 5 minutes. 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 minutes (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf).
   
2. 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.
   






Final Comments


Serves two generously.