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Kale with Pancetta, Cream and Toasted Rosemary Walnuts

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4 Questions

Kale with Pancetta, Cream and Toasted Rosemary Walnuts

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by Joseph De Leo

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by Joseph De Leo

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This recipe was entered in the contest for Your Best Greens
A&M's Testing Notes: When this was served at a recent dinner party, someone remarked, "I like that you don't cook the kale out of it." And this is true: while there are richer elements -- pancetta, cream and nuts...
When this was served at a recent dinner party, someone remarked, "I like that you don't cook the kale out of it." And this is true: while there are richer elements -- pancetta, cream and nuts -- scattered throughout, the kale itself, only cooked for a few minutes, is what shines through, enhanced rather than drowned out by the other ingredients. Apartmentcooker's toasted rosemary walnuts (sprinkled on top) are genius -- a technique we're sure to repeat on its own time and again. - A&M

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Chef
apartmentcooker's Notes: A hearty kale dish that is worthy of your holiday table (without being too much work), but also does double duty as leftovers - just toss with pasta! You may want to make extra walnuts too...
A hearty kale dish that is worthy of your holiday table (without being too much work), but also does double duty as leftovers - just toss with pasta! You may want to make extra walnuts too, just for snacking. - apartmentcooker

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Serves 4

Kale:

4 ounces pancetta, finely chopped Ask a question about this ingredient

4 large shallots, minced Ask a question about this ingredient

2 cloves garlic, minced Ask a question about this ingredient

1 large bunch kale, roughly torn Ask a question about this ingredient

1/4 cup white wine Ask a question about this ingredient

salt and freshly ground pepper, to taste Ask a question about this ingredient

pinch red pepper flakes Ask a question about this ingredient

2-3 tablespoons heavy cream (let's just say a healthy splash) Ask a question about this ingredient

Toasted Walnuts with Rosemary and Fleur de Sel:

3/4 cups walnuts Ask a question about this ingredient

1 tablespoon extra virgin olive oil Ask a question about this ingredient

1 tablespoon fresh chopped rosemary Ask a question about this ingredient

generous sprinkling of fleur de sel Ask a question about this ingredient

Heat a large saute pan over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp. Remove with a slotted spoon and set aside.
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Add the shallots and garlic to the pan and cook until fragrant, about 1 minute.
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Add the kale (in batches, if necessary), and toss to evenly heat. When the kale is mostly wilted, add the wine. Lower the heat and simmer until the wine is almost entirely evaporated, 4-5. Toss the kale occasionally as it cooks.
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Season the kale with salt, pepper, and pepper flakes. Add the cream and stir well to combine. Add some more cream, if desired (I usually do). Keep warm.
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In a large bowl, toss the walnuts with the olive oil well to coat. Add the rosemary and fleur de sel and toss well to combine. Transfer the walnuts to a baking sheet and toast until fragrant, about 8-10 minutes. Cool slightly, and roughly chop.
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Fold the pancetta into the kale, transfer the to a serving dish and top with the walnuts.
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58 Comments on Kale with Pancetta, Cream and Toasted Rosemary Walnuts

Juliette07 added about 1 month ago

Is. Pancetta healthier than bacon?

AntoniaJames added 8 months ago

Made this and served it with dinner last night. Excellent! So easy, too. ;o)

Ms. T added 8 months ago

Congratulations--this is definitely on my list to try as soon as I come out of denial that summer is over :)

Smallpeace added 8 months ago

This dish is a real winner in so many respects. Kale is so great for you, and, by dressing it up a little decadent pancetta and splash of cream, you make it irresistible to those who wouldn't otherwise eat it. Good for you. I'm trying this one this weekend.