Super Duper Braised Kale
Kale - 1 bunch - washed, de-stemmed, and roughly chopped
Onion - 1 small to medium - coarsely chopped
Celery - 2 stalks - thinly sliced
Garlic - 2 cloves - finely chopped / minced
Pancetta - 1/4 lb - diced
Chicken Stock - 8 oz
Olive Oil - 1 tablespoon
Salt, Black Pepper, Red Pepper Flakes - to taste (I didn't measure)
- Preheat a large skillet over medium heat.
- Saute the pancetta until cooked and crisp, about 10-15 minutes.
- Remove the pancetta with a slotted spoon to drain on paper towel.
- If needed, add 1 tablespoon of olive oil (you just need to judge) to the skillet.
- Add the onion and celery and saute for about 5 minutes to start softening, careful not to let it burn.
- Add the garlic and continue to saute for about 5 more minutes, careful not to let the garlic burn.
- Add the kale - don't worry, it will cook down - and toss with tongs to coat and saute.
- Add some salt (about 1 teaspoon - I didn't measure) and pepper (about 12 grinds), and toss some more.
- Add the chicken stock and toss some more.
- Add the pancetta back to the skillet.
- Add the red pepper flakes (a few shakes) and toss one more time.
- Cover the skillet and lower the heat to LOW.
- Let the kale braise for about 20-30 minutes, checking and tossing it every 5-10 minutes.
- Check the seasoning.
- When it's not too tough...and YOU are happy with it...it's done.
IT'S SO GOOD!!!
Enjoy!
-SDMC
