Hey, we post a lot of decadence here at Chez Venza, but we know how to eat healthy as well. So we present to you Braised Kale with Pancetta. You put good stuff in, you get good stuff out, right? Let me tell you, this recipe is a damn winner.
Pictured: onion, lemon, garlic, pancetta, red pepper flake, homemade chicken stock and kale. This was our first time cooking pancetta and maybe our second time cooking kale. The kale does get a little lost in all the rich awesomeness in the sauce. I think we’ll double the amount of kale next time,
Here is the pancetta. It’s an italian-style unsmoked, thick cut bacon. After having some killer pancetta brussel sprouts at a friends house, we finally worked up the courage to go to the deli counter at our grocery store and have the guy cut us a slab of this goodness.
You have to take the stems out of the kale. Apparently they aren’t too good to eat. Given all that you have to do to the leaf to make it tender, its no surprise that the stem might be a little too….fibrous.
Per the recipe, sautéing the pancetta onion and pepper flakes. Next time, we’ll be cooking the pancetta by itself until it gets crispier, removing it, and adding it back to the dish at the end. Following this recipe left the pancetta with a lot of its thick fat intact.
The Kale goes in to wilt.
Braising in the awesomesness of homemade chicken stock.
Here’s the real kicker… the whole thing gets reduced until no liquid remains in the pan. All that chicken stock has basically turned into a rich glaze for the kale and pancetta.
If only this were actually good for you! All vegetables should taste this bacony and chickeny!
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