Braised Kale with Crispy Pancetta Bits

This Tuscan-inspired braised kale is tender, garlicky, and loaded with crispy pancetta and peppery olive oil—it's simple and full of flavor.

Braised kale is a side dish that shoots me straight back to my time in Tuscany. I lived in Florence during the harvest and worked in a Tuscan winery, where I fell in love with their simple and delicious seasonal food. Italians love their bitter greens, and they especially lean into low and slow, no-fuss cooking methods. 

From the wine tasting lunches at the winery to the cozy trattorias down the street from my apartment, there was always some sort of braised green on the menu. 

I loved how the peppery, flavorful olive oil came through, and the greenness of the kale mellowed into something nutty and almost sweet. The greens were often rich with garlic and gently cooked to a silken texture. 

On long, exhausting days, I still crave a bowl of braised kale with some roasted chicken, a poached egg, or a spoonful of spicy marinated white beans. It feeds my soul.

And it’s honestly such a simple vegetable dish—I love to fall back on it for both weeknight dinners and fancier meals. Who doesn’t want silky, olive oil-laden greens with bits of crispy pancetta woven throughout?

Here’s how to make braised kale:

Braising works especially well for hearty greens like kale—the low heat and moisture break down the tough fibers and soften their bitterness, transforming them into something so tender and mild. 

You can even leave the stems, which cuts prep time and adds a great texture in the final dish. Tuscan cooks often use cavolo nero (also called lacinato or dinosaur kale), but any dark leafy green will benefit from a slow, garlicky braise.

Tips, Serving & Storage:

• Swap chopped bacon in place of the pancetta! I like to slice it into thin ¼” thick strips (or lardons) so you still get those crispy, salty bits.
• I love to serve braised kale with roast meats, simple pasta dishes, or a bean salad (like this garlicky gigante bean salad).
  • It’s also delicious spooned over creamy polenta or tucked into a grain bowl.
• Got leftovers? Chop them up and scatter over a creamy white sauce pizza, or stir into silky parmesan risotto.
• Leftovers keep well in the fridge for up for 4 days. Just reheat in the microwave, and add a splash of water or broth if they seem dry.

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