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Braised cavolo nero recipe #gourmetproject
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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.