This is the authentic and traditional sautéed Italian kale recipe with pancetta, onion and olive oil.
It is a Tuscan recipe, the region where kale is most often cooked.
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VENICE
The city of Opulence.
FLORENCE
The city of Renaissance.
MATERA
The city of Sassi.
The sautéed Italian kale recipe is an everyday dish that Tuscans serve as a side dish.
Black kale, cavolo nero, is traditionally used also to make soups, bruschetta, and pasta, just to mention a few.
Sautéed Italian kale
Ingredients
- 1 big bunch of kale
- 1 tablespoons extra virgin olive oil
- 3.5 oz guanciale or pancetta 100 gr
- 1 onion
- 2-3 cups vegetable light broth
Instructions
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Clean the kale and remove the stems.
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Peel and dice the onion and dice the pancetta.
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Heat the olive oil in a skillet and brown the pancetta and the onion for a couple of minutes.
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Add the kale leaves, mix, and cook for a couple of minutes.
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Add a spoonful or two of broth every now and then and cook over low heat until the kale is completely cooked - fork tender. It should take a little less than an hour.
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Serve as a side dish, over toasted bread, or to season pasta.
Enjoy your Tuscan kale.
Claudia