Kale with Pancetta, Cream and Toasted Rosemary Walnuts
Serves 4
Kale
4 ounces pancetta, finely chopped
4 large shallots, minced
2 cloves garlic, minced
1 large bunch kale, roughly torn
1/4 cup white wine
salt and freshly ground pepper, to taste
pinch red pepper flakes
2-3 tablespoons heavy cream (let’s just say a healthy splash)
Toasted Walnuts with Rosemary and Fleur de Sel
3/4 cup walnuts
1 tablespoon extra virgin olive oil
1 tablespoon fresh chopped rosemary
generous sprinkling of fleur de sel
Heat a large saute pan over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp. Remove with a slotted spoon and set aside.
Add the shallots and garlic to the pan and cook until fragrant, about 1 minute.
Add the kale (in batches, if necessary), and toss to evenly heat. When the kale is mostly wilted, add the wine. Lower the heat and simmer until the wine is almost entirely evaporated, 4-5. Toss the kale occasionally as it cooks.
Season the kale with salt, pepper, and pepper flakes. Add the cream and stir well to combine. Add some more cream, if desired (I usually do). Keep warm.
In a large bowl, toss the walnuts with the olive oil well to coat. Add the rosemary and fleur de sel and toss well to combine. Transfer the walnuts to a baking sheet and toast until fragrant, about 8-10 minutes. Cool slightly, and roughly chop.
Fold the pancetta into the kale, transfer the to a serving dish and top with the walnuts.