Braised Kale with Pancetta

Braised Kale with PancettaKale comes in a few different colors and textures. Red, Black and Tuscan Kale tend to be a little more tender and requires a bit less cooking time, while the frillier blue and green varieties are hardier and take a little longer.INGREDIENTS• 2 Tbs. olive oil• 1/4-inch slice pancetta, diced (about 1/4 cup)• 1 small onion, chopped• Pinch dried red chile flakes• 1-1/2 lb. kale, stemmed, leaves roughly torn• 1-1/2 cups homemade or low-salt canned chicken broth• 1 small clove garlic, minced• Freshly ground black pepper to tasteDIRECTIONSIn 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.[print-me target=".post-content"]