While collard and mustard greens often get the braising treatment, kale’s sturdy leaves also make it great for simmering and soaking up flavor. The best part about braising greens? They really don’t take that long, but they taste like they’ve been slow cooking for hours. Replacing the traditional bacon with pancetta brings our braised kale recipe up a notch, and the addition of a little brown sugar complements the savory stock.
Add the pancetta to a No.8 (10 ¼”) cast iron skillet and set over medium heat. Cook the pancetta, stirring occasionally, until golden brown and crispy around the edges. Transfer to paper towels to drain, leaving the fat behind in the pan.
Add garlic and shallot to the same pan and reduce the heat to medium low. (If the pancetta didn’t render much fat, add a tablespoon of olive oil.) Cook, stirring occasionally, until softened, about 5 minutes. Add the brown sugar and stir until the onions and garlic are evenly coated. Season with salt and pepper.
Add the chicken stock and bring to a simmer. Add the kale in large handfuls, letting each addition wilt slightly before adding more. Once all the kale has been added, cover the pan and simmer until the kale is tender, about 5 minutes. Uncover the skillet and continue simmering until all the liquid has evaporated. Season to taste with salt and pepper.
Sprinkle the reserved pancetta over the kale and serve.
This dish is great for building a solid seasoning, as the combination of sautéing and slow roasting promotes oil polymerization on your skillet's surface.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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