This is the first recipe I ever used for kale. It’s one of my son’s favorite dishes. Recipe is from Rachael Ray.
Ingredients: [‘extra virgin olive oil’, ‘pancetta’, ‘onion’, ‘garlic cloves’, ‘kale’, ‘sugar’, ‘red wine vinegar’, ‘chicken’]
Quantity of Ingredients: [“3 tablespoons extra virgin olive oil”,”4 ounces sliced pancetta, chopped “,”1 medium onion, chopped “,”2 garlic cloves, chopped “,”1 1/2 lbs kale, trimmed, washed and roughly chopped “,”1 tablespoon sugar”,”2 tablespoons red wine vinegar”,”1/2 cup chicken or 1/2 cup vegetable stock”]
Number of Servings: 4
Steps: [‘Heat the olive oil 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.’]