KALE****Braised Kale with Pancetta

By Unblond1

This was good, Dan even liked it. I used one small head of curly kale and this would be 3 servings, however, unless you weren't eating much else with it.

Ingredients

• 1 Tbs. olive oil
• 1 1/2 oz. pancetta, diced
• 1/2 small onion, chopped
• Pinch dried red chile flakes
• 3/4 lb. kale, stemmed, leaves roughly torn
• 3/4 cup chicken broth
• 1 small clove garlic, minced
• Freshly ground black pepper to taste

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

* In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the kale; toss with tongs to coat the leaves with oil. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are quite tender, about 10 min. (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf).

* Stir in the minced garlic, raise the heat to high, and boil uncovered until the pan is dry. Season with a few grinds of pepper (you probably won't need salt) and serve.

*NUTRITION:*

* Calories - 232
* Fat - 13.2
* Sat Fat - 1.1
* Carbs - 20.8
* Fibre - 4.0
* Protein - 12.1