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.

Serves 4

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


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