Braised Kale
For a complete meal, serve this dish with Turkey Saltimbocca and Creamy Polenta.
by Rachael Ray | on 11/07/07
Photo credit: Tina Rupp
Ingredients
- 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
Serves 4
Preparation
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.
