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.