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Braised Kale with pancetta, garlic, and onion, a healthy side dish to pair with any protein, is a tasty option to eat your greens!

Braised Kale with Pancetta

This easy kale recipe with seven ingredients is so delicious. Pancetta gives the kale flavor, while a splash of vinegar adds a touch of acid that works so well with leafy greens like kale. And did I mention that kale is one among the healthiest and most nutritious foods on the planet? In the event you want more kale ideas, try it raw in a salad, like this Kale and Brussels Sprout Salad with Parmesan and Pecans or Harvest Kale Salad with Roasted Winter Squash.

What’s the difference between bacon and pancetta?

Bacon and pancetta are cured meats made out of pork belly, but bacon is smoked, while pancetta just isn’t. They’re very similar and might often be substituted interchangeably.

Braised Kale Ingredients

• Pancetta: Dice two ounces of pancetta.
• Onion: Chop one white or yellow onion.
• Garlic: Mince two garlic cloves.
• Red Pepper Flakes: Omit for those who prefer milder food.
• Chicken Broth: Select reduced-sodium broth. Vegetable broth would also work.
• Red Wine Vinegar: In the event you’re out of red wine vinegar, swap it with apple cider or white wine vinegar.
• Kale: You’ll need three bunches of flat kale, like lacinato kale. Remove the stems and tear the leaves into smaller pieces.

Braise Kale

• Cook Pancetta: Heat a big pot or Dutch oven over medium-low heat and cook the pancetta for about eight minutes until it’s crisp. Transfer the pancetta with a slotted spoon to a plate lined with a paper towel.
• Cook the Vegetables: Add the onion and salt to the pancetta fat and sauté for five minutes. Add the garlic and red pepper and cook for 20 to 30 seconds. Pour within the broth to deglaze the pan, and stir within the kale, vinegar, and more salt.
• Cover and simmer the greens on medium-low until it’s tender but not mushy. If the broth evaporates, pour in slightly water to make sure the underside doesn’t burn. Top it with pancetta and serve.

More Kale Recipes You’ll Love:

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Braised Kale with Pancetta 

2

115 Cals
6.5 Protein
12 Carbs
5.5 Fats

Prep Time: 5 mins

Cook Time: 35 mins

Total Time: 40 mins

Braised Kale with Pancetta, garlic, and onion, a healthy side dish to pair with any protein, is a tasty option to eat your greens!

• 2 ounces pancetta, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ½ tsp red pepper flakes
• 1 cup reduced sodium chicken broth
• 1 tablespoon red wine vinegar
• 3 bunches flat kale, stemmed and torn (14 oz/17 cups total)

• Heat a big heavy pot or Dutch Oven over medium-low heat, add the pancetta and cook until it’s crisp, about 8 minutes.

• Transfer to a paper towel-lined plate with a slotted spoon reserving the fat.

• To the identical pot, add the onion and 1/4 teaspoon salt. Saute, stirring occasionally, for five to six minutes, until browned and fragrant.

• Add the garlic and red pepper flakes and cook for just 20 to 30 seconds, before the garlic scorches.

• Add the chicken broth to deglaze the pan, and stir within the kale.

• Add a splash of red wine vinegar and 1/2 teaspoon salt. Cover and simmer on medium-low stirring occasionally until the kale becomes tender, but not mushy, about 18 to twenty minutes.

• If the broth evaporates, add slightly more water to make certain it doesn’t burn on the underside.

• Serve topped with pancetta.

Serving: 11/4 cups, Calories: 115kcal, Carbohydrates: 12g, Protein: 6.5g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 176mg, Fiber: 5g, Sugar: 5.5g

Keywords: braised kale, pancetta, vegetable side dishes