Quick-Braised Kale

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
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

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.

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