Braised Kale with Pancetta

It always amazes me how much a huge bunch of kale shrinks during cooking. This recipe is especially good with the tender Red Russian variety. A squeeze of lemon makes a good finish.Serves two generously.

2 Tbs. olive oil
1/4-inch slice pancetta, diced (about 1/4 cup)
1 small onion, chopped
Pinch dried red chile flakes
1-1/2 lb. kale, stemmed, leaves roughly torn
1-1/2 cups homemade or low-salt canned chicken broth
1 small clove garlic, minced
Freshly ground black pepper to taste

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the kale; toss with tongs to coat the leaves with oil. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are quite tender, about 10 min. (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf).

Stir in the minced garlic, raise the heat to high, and boil uncovered until the pan is dry. Season with a few grinds of pepper (you probably won't need salt) and serve.

From Fine Cooking 48, pp. 16