Pan-Steamed Kale with Pancetta
By Keith DresserPublished on March 1, 2019
Time
25 minutes
Yield
Serves 4
Ingredients
2 ounces pancetta, chopped fine3 tablespoons extra-virgin olive oil, divided1 cup chicken broth 1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)½ teaspoon fennel seeds, crushed1 teaspoon balsamic vinegar, plus extra for seasoning2 tablespoons pine nuts, toasted
Before You Begin
Use a mortar and pestle or a spice grinder to crush the fennel seeds.
Instructions
- Cook pancetta and 2 tablespoons oil in Dutch oven over medium-high heat, stirring frequently, until browned, about 3 minutes. Off heat, using slotted spoon, transfer pancetta to bowl. Add broth to fat left in pot and bring to boil over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine fennel seeds and remaining 1 tablespoon oil in small bowl.
- Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add fennel mixture to empty side, and cook until fennel is fragrant, about 30 seconds. Stir fennel mixture into kale. Off heat, stir in vinegar. Season with salt and extra vinegar to taste. Sprinkle with pine nuts and reserved pancetta. Serve.
Time
25 minutesYield
Serves 4Ingredients
2 ounces pancetta, chopped fine
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
½ teaspoon fennel seeds, crushed
1 teaspoon balsamic vinegar, plus extra for seasoning
2 tablespoons pine nuts, toasted
Ingredients
2 ounces pancetta, chopped fine
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
½ teaspoon fennel seeds, crushed
1 teaspoon balsamic vinegar, plus extra for seasoning
2 tablespoons pine nuts, toasted
Ingredients
2 ounces pancetta, chopped fine
3 tablespoons extra-virgin olive oil, divided
1 cup chicken broth
1 ¼ pounds curly kale, stemmed and cut into 2-inch pieces (14 cups)
½ teaspoon fennel seeds, crushed
1 teaspoon balsamic vinegar, plus extra for seasoning
2 tablespoons pine nuts, toasted
Why This Recipe Works
For a quick-cooking side dish that highlights kale's bold flavor while achieving a tender but not sodden texture, we use a hybrid method: We first steam the leaves in a small amount of chicken broth. Once the kale is just tender, we remove the pot lid and cook off the excess liquid, then briefly sauté the kale with a few flavorings that accent but don't overpower its natural earthiness.
Before You Begin
Use a mortar and pestle or a spice grinder to crush the fennel seeds.
Instructions
- Cook pancetta and 2 tablespoons oil in Dutch oven over medium-high heat, stirring frequently, until browned, about 3 minutes. Off heat, using slotted spoon, transfer pancetta to bowl. Add broth to fat left in pot and bring to boil over high heat. Add kale, cover, and reduce heat to medium-high. Cook until kale is tender with some resilience, about 7 minutes, stirring halfway through cooking. While kale cooks, combine fennel seeds and remaining 1 tablespoon oil in small bowl.
- Uncover, increase heat to high, and cook, stirring frequently, until liquid has evaporated and kale starts to sizzle, 2 to 3 minutes. Push kale to 1 side of pot, add fennel mixture to empty side, and cook until fennel is fragrant, about 30 seconds. Stir fennel mixture into kale. Off heat, stir in vinegar. Season with salt and extra vinegar to taste. Sprinkle with pine nuts and reserved pancetta. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments