Slow-Cooked Tuscan Kale with Pancetta, Bread Crumbs, and a Poached Egg

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Ingredients

  •   1 pound Tuscan kale, center ribs and stems removed (about 8oz | 250g once trimmed)
  •   2 to 3 ounces pancetta, diced into small cubes (note: use an additional tablespoon of olive oil if you omit the pancetta)
  •   5 tablespoons olive oil, divided
  •   1 sprig rosemary
  •   1 chile de árbol (optional, a pinch of red pepper flakes works nicely, too)
  •   1 cup sliced yellow onions
  •   2 garlic cloved, minced
  •   Kosher salt
  •   1/4 cup toasted bread crumbs (recipe follows)
  •   2 eggs
  •   Vinegar
  •   Freshly cracked black pepper
  •   2 cups bread cubes, torn from a fresh or day-old loaf of bread
  •   3 tablespoons olive oil
  •   pinches Kosher salt

Instructions

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