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Braised Kale with Crispy Pancetta Bits

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

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Side
  • Method: Braised
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

  • 2 bunches kale, rinsed and patted dry
  • 3 tbsp extra-virgin olive oil
  • 5 oz diced pancetta
  • 4 garlic cloves, smashed and peeled
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes

Instructions

  1. Cut off the ends of the kale stems, then slice the leaves crosswise into 1-inch strips. Wash, drain and shake until mostly dry; set aside.
  2. Place olive oil, pancetta and garlic cloves in a Dutch oven or large pot and turn heat to medium-low. Cook, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8- 10 minutes. Use a slotted spoon to transfer pancetta and garlic to a paper towel lined plate; discard garlic.
  3. Add the kale a few handfuls at a time, stirring after each addition to help them wilt, until all of the kale is added. Season with salt, pepper, and red pepper flakes.
  4. Cover the skillet and cook over low heat, stirring occasionally, until tender and silky, 25- 30 minutes. Add a splash or two of water if the pan dries out and the kale starts to stick.
  5. Stir in crispy pancetta and add more salt or pepper, as needed. Serve hot.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Find it online: https://www.withspice.com/blog/braised-kale/