Melted tuscan kale
Instructions:
- Cook the pancetta in a large, heavy pot over medium heat until it renders its fat and the meat is crispy, about 15 minutes. Transfer the pancetta with a slotted spoon to a paper towel to drain, leaving the drippings in the pan.
- Add the onion, carrot, and garlic and a pinch of salt. Cover and cook, stirring often, until the vegetables are completely soft but not browned, about 10 minutes.
- Add the stock, kale, salt, pepper, and red pepper flakes and stir well. Bring to a boil, reduce the heat, cover the pot, and simmer until the kale is very tender, about 45 minutes.
- Remove the lid, increase the heat to high and boil until the liquid reduces so that the kale is no longer floating, but still very moist, about 15 minutes. Stir in the reserved pancetta and check the seasoning. Serve hot.