3 tablespoons extra virgin olive oil (EVOO)
4 ounces sliced pancetta, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 pounds kale, trimmed, washed and roughly chopped
1 tablespoon sugar
2 tablespoons red wine vinegar
1/2 cup chicken or vegetable stock
Heat the EVOO in a large skillet over high heat. Add the chopped pancetta and cook until crispy, 2-3 minutes. Add the onion and garlic and cook until soft, about 3-4 minutes. Add the greens and wilt them down, tossing frequently. Sprinkle in the sugar, toss, then deglaze the pan with vinegar and add in 1/2 cup stock. Reduce heat to low and let the kale mellow a few minutes.
Variation: Cook according to Braised Kale recipe and toss with rotini tri-color pasta with parmesan cheese and a can of cantellini beans (rinsed and drained).
– Kathy Eakin Kincaid