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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Sautéed Italian kale
- 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
Clean the kale and remove the stems.
Peel and dice the onion and dice the pancetta.
Heat the olive oil in a skillet and brown the pancetta and the onion for a couple of minutes.
Add the kale leaves, mix, and cook for a couple of minutes.
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.
Serve as a side dish, over toasted bread, or to season pasta.
Enjoy your Tuscan kale.