Ingredients
¼tspkosher salt,or sea salt
1½lblacinato kale,or green kale
¼cupextra virgin olive oil
¼cuppancetta
¼tspdried red chili pepper flakes
3garlic cloves
1cuppecorino romano cheese,freshly grated
Preparation
Bring a large pot of salted water to a boil. Meanwhile, wash kale thoroughly. Remove spines with a sharp knife and discard. Slice leaves crosswise into ¼-inch strips. Fill a large bowl or stockpot with ice water and set aside.
Add kale to boiling water and cook 10 seconds. Using a slotted spoon, transfer kale to ice water. Once cool (after 10 to 20 seconds), transfer kale to colander to drain.
Heat oil in a large skillet or Dutch oven over medium heat. Add pancetta and cook for about 2 minutes, until golden. Stir in chili flakes and garlic. Cook, stirring constantly, until garlic is golden.
Add kale all at once and toss to combine. Stir in salt. Cook 6 to 8 minutes, stirring occasionally until heated through and kale is tender-crisp.
Transfer to a serving platter and top with cheese. Enjoy!
