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Kale with Pancetta and Caramelized
Onions
2 1/4 lb Tuscan kale, stems and center ribs discarded
2 T extra-virgin olive oil
1.5 c pancetta, cut into 1/4-inch dice
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
2 fresh flat-leaf parsley sprigs
2 large onions, finely chopped
1 whole head of garlic, halved horizontally
6 T unsalted butter, cut into pieces
3 to 4 c unsalted chicken stock
Put oven rack in middle position and preheat oven to 350°F. Cut out a
round of parchment paper to fit just inside a 5- to 6-quart heavy
ovenproof pot, then set round aside.
Blanch kale in a 6-8 quart pot of boiling salted water in 2 batches, 2
minutes per batch, transferring with tongs to a colander as blanched,
then drain well.
Warm oil in 5-6 quart pot over moderate heat, then add pancetta and
cook, stirring frequently, until crisp, transfer pancetta to a plate and
reserve, discarding all but 1/4 cup of fat in pot.
Tie thyme, bay leaf, and parsley together with kitchen string to make a
bouquet garni and add to pot along with onions and garlic. Cook over
moderate heat, stirring frequently, until onions are golden brown (about
20 minutes), return pancetta to pot then add butter and heat, stirring
occasionally, until melted. Stir in kale and add enough stock to cover
three fourths of kale. Increase heat to high and bring to a simmer.
Cover kale directly with parchment round, then transfer pot to oven and
braise, stirring once or twice, until kale is very tender (about 45
minutes).
Transfer pot to stovetop and discard parchment, then boil mixture,
stirring occasionally, until almost all of liquid is evaporated but kale
is still moist (about 35 minutes), discard bouquet garni and garlic,
then season with salt and pepper. Makes 6 servings. |
