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 mostly cooked.
The sautéed Italian kale recipe is an everyday dish Tuscans serve as side dish.
Black kale, cavolo nero, is traditionally used also to make soups, bruschetta, pasta, just to mention a few.
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 kale and remove 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 a couple of minutes.
Add a spoonful or two of broth every now and then and cook, low heat, until 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.