Kale can be a wonderful thing. We have fresh and tender kale here now. This recipe is savory and easy to make. I think cooking the kale in the chicken broth makes it really tender. You made need more than one cup of broth if your kale is a bit tough. Enjoy!
Kale, Pancetta Onion, Garlic and Herbs
1 1/2 bunch Kale, washed and stemed
1-3 T olive oil
1 C pancetta in 1/4″ dice
1 fresh thyme sprig
1 bay leaf
2 T flat leaf parsley or cilantro
1 large finely diced yellow onion
4 large cloves diced garlic
6 T butter
1 C chicken stock
cayenne, crushed red pepper, cumin, paprika, oregano, chili powder to taste if wanted
Cook olive oil, pancetta, onion and garlic in cast iron dutch oven until tender. Add all other ingredients and cook gently until almost all the liquid is cooked off. Kale should still be moist, season with salt and freshly ground black pepper. Warm until ready to serve.
Makes 4 servings
4 Comments
That sounds good and I do love greens. I have never had kale and it is not available here. At least I have never seen it. I will be looking though. Thanks scotia.
Mango,
If you can get chard or spinach, I think it would work just as well. I know that may be in your area. Are you anywhere Colima?
I am about three hours from Colima. I can get chard or spinach here. Thanks.
Arrrgh! I don’t know what is wrong with all the greens here this year, but even at the good store 30 miles east of here, it is just tough and awful looking. That looks so wonderfully yummy, too.
Arrgh!
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