Braised Kale with Fennel, Olives and Pancetta
- 3 bunches kale, stems discarded
- 1 bulb fennel, stalks discarded, cut into 8 wedges
- 1/2 lb. pearl onions, skinned
- 2 oz. pancetta, diced
- 2 cups chicken stock
- 12 green olives
- 2 Tbsp. minced garlic
- 2 Tbsp. extra virgin olive oil
- Salt & pepper
Heat the oil in a large shallow pot medium heat. Brown pancetta 3-5 minutes. Add fennel and brown on 1 side, about 3 minutes. Add onions and turn fennel over. Cook until the fennel and onions are brown. Add garlic and cook for 1 minute. Add chicken stock and simmer for 15 minutes. Add kale and cook until kale and fennel are tender.
Adjust seasoning and serve.