Braised Kale with Pancetta
by Amy Albert
It always amazes me how much a huge bunch of kale shrinks during cooking. This recipe is especially good with the tender Red Russian variety. A squeeze of lemon makes a good finish.
Serves two generously.
To learn more, read the article:
Cook Kale Thoroughly
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.
nutrition information (per serving):
Calories
(kcal):
350;
Fat
(g):
18;
Fat Calories
(kcal):
160;
Saturated Fat
(g):
3;
Protein
(g):
18;
Monounsaturated Fat
(g):
11;
Carbohydrates
(g):
39;
Polyunsaturated Fat
(g):
3;
Sodium
(mg):
480;
Cholesterol
(mg):
10;
Fiber
(g):
7;
From Fine Cooking 48
, pp. 16
March 1, 2002
