Quick-Braised Kale à la Georgeanne Brennan
Serves 4
1¼ pounds kale (1 large bunch)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped pancetta
2 finely chopped garlic cloves
Coarse salt
A pinch of red-pepper flakes
1. Stack the kale leaves and trim the ends. Fold the leaves in halves or thirds and put them in a pot just big enough to hold them. Fill the pot about one-third full of water, cover the pot, and bring to a boil. Reduce the heat to a simmer and cook until you can easily pierce the stems with a fork, about 20 minutes.
2. Meanwhile, open the mail and pour yourself a glass of wine.
3. Drain the kale, rinse under cold water until cool enough to handle. Squeeze out the excess liquid and chop. Return the greens to the pot, along with the oil, pancetta, garlic, about ¼ teaspoon salt, and red-pepper flakes. Cook over moderate heat until sizzling and fragrant, about 5 minutes. Serve warm or at room temperature.