A nutritional powerhouse, kale is truly one of my all-time favorite vegetables and I find ways to put it in everything from soups and salads to frittatas. Simply sauteing with a little garlic and onion is a quick and delicious preparation and a superb salad substitute. Adding a small amount of pancetta will add a smoky, bacon-like flavor to the kale while detracting very little from its inherent virtuous qualities.
Sauteed Kale with Pancetta
Ingredients
- 1 bunch kale, preferably dinosaur or lacinato
- 2 tablespoons olive oil (or just enough to oil your pan)
- 1 small onion, sliced or chopped
- 1-2 slices pancetta (about 1/4" inch thick), diced
- 2-3 cloves garlic, sliced or minced
Optional
- A few grates of fresh nutmeg
Instructions
- Chop the kale, separating the stems so that you can cook them first.
- In a large saute pan or cast iron skillet, heat the olive oil and saute the onion and pancetta over medium-high heat until the onion starts to soften and the pancetta gets a little crispy. Stir in the garlic and saute for another 30 seconds. ย Add the kale stems and cook until they begin to soften. ย Then add the chopped kale leaves and continue to saute, turning so the top layers rotate to the bottom of the pan and all the leaves start to wilt. ย Dinosaur or Lacinato kale have tender leaves and do not require a long cooking time. ย I like to remove the pan from the heat while the leaves are still bright green and before they are completely wilted. ย If desired, sprinkle a pinch of freshly grated nutmeg over the top.
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