• 3 tablespoons extra-virgin olive oil (EVOO)
  • 4 ounces sliced pancetta, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chicken or vegetable stock
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 1/2 pounds kale, trimmed, washed and roughly chopped
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper


Serves: 4 servings


Heat EVOO in a large skillet over high heat. Add chopped pancetta and cook until crispy, 2-3 minutes. Add onion and garlic, and cook until soft, about 5 minutes. Add the stock, sugar, vinegar and kale, a pinch of freshly grated nutmeg, salt and pepper. Cover and let simmer for about 10 minutes.