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.

sauteed italian kale
Italian kale and pancetta

Torino

The city of elegance

Papal Rome

The city of food

Venice

The city of opulence

The sautéed Italian kale recipe is an everyday dish that Tuscans serve as a side dish

Black kalecavolo nero, is traditionally used also to make soupsbruschettaand pasta, just to mention a few.

Sautéed Italian kale

Course Side Dish
Cuisine Tuscan
Servings 2
Author Claudia Rinaldi | Gourmet Project

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

  1. Clean the kale and remove the stems.

  2. Peel and dice the onion and dice the pancetta.
  3. Heat the olive oil in a skillet and brown the pancetta and the onion for a couple of minutes.

  4. Add the kale leaves, mix, and cook for a couple of minutes.

  5. 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.

  6. Serve as a side dish, over toasted bread, or to season pasta.

Enjoy your Tuscan kale.

Claudia