3 bunches kale, stems discarded
1 bulb fennel, stalks discarded, cut into 8 wedges
½ lb. pearl onions, skinned
2 oz. pancetta, diced
2 cups chicken stock
12 green olives
2 tablespoons garlic, minced
2 tablespoons 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 pancetta 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.