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Recipe

Kale with Pancetta & Marjoram

From the 2017 Thanksgiving Guide
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Scott Phillips

Yield: Yields about 4 cups.

Servings: four.

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 3 oz. pancetta, cut into 1/4-inch dice
  • 1 large yellow onion (12 oz. ), halved lengthwise, trimmed, and thinly sliced lengthwise (about 3 cups)
  • Freshly ground black pepper
  • 2 large cloves garlic, chopped
  • 2-1/2 lb. kale (about 2 bunches), stemmed, leaves torn into large pieces, rinsed well, and drained but not dried
  • 2 tsp. chopped fresh marjoram
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 1 tsp. red-wine vinegar

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 270
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 15
      Sodium (mg): 610
      Carbohydrates (g): 21
      Fiber (g): 7
      Protein (g): 9

Preparation

  • Heat 2 Tbs. of the oil in a wide 8-quart pot with a lid over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until golden, 4 to 5 minutes. Add the onion and a few generous grinds of pepper and cook, stirring occasionally, until softened and beginning to brown around the edges, 5 to 7 minutes. Add the garlic and cook until the onion is lightly caramelized, 4 to 6 minutes.
  • Pack the kale into the pot and sprinkle with the marjoram, red pepper fl akes, and 1/2 tsp. salt. Cover the kale and let it wilt for 1 minute. Toss the kale and onions together with tongs, cover, and cook, removing the lid to toss occasionally, until just tender, about 10 minutes (taste a piece to check). Toss with the vinegar, the remaining tablespoon oil and, if necessary, additional salt and pepper to taste.

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