Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds kale, spinach or swiss chard (if needed remove rib and chop to desired size)
- 1 cup pancetta, bacon or ham, cut into 1/4-1/2 inch chunks
- 1 small onion, chopped (or 4 shallots chopped)
- 1 tablespoon balsamic vinegar -
- dried crushed red pepper flakes - (more or less to taste)
- olive oil or another vegetable oil -
- salt - (to taste)
- pepper - (to taste)
Instruction
- In a skillet, over medium to medium high heat, place a few tablespoons of oil.
- When the oil shimmers or a drop of water flicked in it dances, add onions or shallots and cook, stirring frequently, until brown and soft, about 10 minutes.
- Place on to a plate and wipe your skillet.
- Cook bacon until crisp or heat more oil and when hot add pancetta or ham.
- Cook, stirring frequently, until crispy, about 8 minutes.
- Transfer bacon, ham or pancetta on to paper towel and leave fat in skillet. If using and making bacon I make a ball of scrunched up paper towel, I slightly tip the skillet to the side and dip the paper towel in to soak up some of the fat. Be careful when doing this because the grease will be hot and you don't want to burn yourself!
- Add kale or swiss chard and crushed red pepper flakes to the skillet. These two take much longer to cook than spinach.
- Cook, stirring frequently, until kale is wilted about 3-5 minutes.
- Your timing will depend on type of kale, spinach, or swiss chard. Baby spinach can take less then a minute to wilt and swiss chard, a lot longer. We usually go by eye or a little taste.
- Remove pan from heat and add vinegar, onions or shallots, and bacon, ham or pancetta. Serve immediately. Enjoy!
