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Kale with Pancetta & Marjoram


Serves four.

Yields about 4 cups.

  • by from Fine Cooking
    Issue 81

  • 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

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 270; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 4; Protein (g): protein g 9; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 610; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 7;

Photo: Scott Phillips

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