Last night I cooked a little bit of my Fairview Farm pancetta and I wasn't disappointed. It had so much more richness and flavor than a commercial product, and made the beautiful baby kale from Bette and Dale's (1726 Bridgehampton-Sag Harbor Turnpike) even more irresistible. Here's the recipe:
Kale with Pancetta
Serves 4 to 6
If you're buying tender baby kale there's no need to remove the stems, but if you have more mature leaves, slice them away from the tough stems before adding the leaves to the pot.
3 ounces pancetta, chopped
10 ounces baby kale
1/4 cup water
Salt
1. Cook the pancetta over medium-high heat in a large Dutch oven until crisp. Transfer to a paper towel-lined plate to drain and discard all but 2 tablespoons of the fat from the pot.
2. Add the kale to the pot, stir to coat with the fat, and pour in the water. Cover and cook over low until the kale is softened, 5 to 10 minutes depending on its toughness and maturity. Season with salt and pepper, sprinkle with pancetta, and serve.
No comments:
Post a Comment