Creamy Garlic Kale with Crispy Pancetta
Ingredients
- 1 bunchkale (lacinato or curly)
- 4 ouncepancetta
- 4 clovesgarlic
- ½ cupheavy cream
- ¼ cupchicken broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Remove kale from the stem and tear into bite-sized pieces, then wash and spin dry.
- 02
Mince 4 garlic cloves.
Method
- 01
Cut pancetta into small dice and cook in a large skillet over medium heat, stirring occasionally, until crispy and rendered, about 8 minutes. Transfer to a paper towel-lined plate.
- 02
Pour off all but 1 tablespoon of pancetta fat from the pan. Add minced garlic and cook over medium heat, stirring constantly, until fragrant and lightly golden, about 1 minute. Do not let it brown.
- 03
Add kale to the pan and stir constantly for 2 to 3 minutes, until it begins to wilt and soften.
- 04
Pour in chicken broth and heavy cream. Stir to combine, then bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the kale is tender but still has a slight bite.
- 05
Taste and season with salt and black pepper. Stir in crispy pancetta and red pepper flakes if using. Serve warm.
Spice Tips
The red pepper flakes add a gentle warmth without heat. For deeper savory flavor, try a pinch of smoked paprika or nutmeg stirred in with the cream. A splash of white wine or a squeeze of fresh lemon juice brightens the finish if desired.
A hearty side that pairs beautifully with roasted chicken, steak, or pork. Leftovers keep in the refrigerator for up to 3 days and reheat gently on the stovetop.