Recipe: Braised kale in the style of collards

With their long green leaves, collards are the favourite soul-food greens of the southern United States. Milder than kale, they're traditionally cooked for a long time with smoked ham or turkey bones. Here, I cook kale like collards for a super side dish to the beef.

Servings: 4

Braised kale in the style of collards

1 large or 2 small heads kale

1 tbsp olive oil

1 oz (28 g) pancetta, diced

1/2 cup sliced red onion

1/2 cup vegetable or chicken stock

Salt and freshly ground pepper

Method

Bring a pot of salted water to a boil. Separate kale into leaves, and remove any tough stems.

Add to pot and boil for 2 minutes or until just tender. Drain, rinse in cold water and squeeze out excess water. Reserve.

Heat olive oil in a large skillet over medium-high heat. Add pancetta and sauté for 1 to 2 minutes or until crispy. Add onions and sauté for 1 minute.

Stir in kale and cook for 1 minute. Add stock and season with salt and pepper. Reduce heat to low, cover and cook for 5 minutes. Uncover and continue to cook for 3 to 5 minutes longer or until any remaining liquid disappears. Season if needed.