Braised Kale with Pancetta, Honey, and Tabasco

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from Michael Ruhlman
serves 2

3 ounces pancetta, diced or sliced
1 bunch kale (about 1 lb), stems removed, cleaned
salt to taste
freshly ground black pepper
2 tsp honey
Tabasco to taste

Cook the pancetta over medium low heat until enough fat has rendered to saute the kale in. Turn the heat to medium and add the kale. Cook and turn the kale till it’s begun to wilt. Add a three-fingered pinch of salt, cover it, and put it in a hot oven (350 degrees if you’re just cooking kale). After 15 minutes or so, toss and turn the kale to ensure it’s cooking evenly. After thirty minutes, remove it from the oven, season it with plenty of black pepper, the honey, and lots of Tabasco.

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