Saturday, December 20, 2008

kale with pancetta.

Look, I'm going to be frank. I love vegetables, ALL vegetables, but do you know what else I love? Pig fat. The marriage of hearty winter greens and fat from some smoked pig is a thing of beauty, I have to say. So, yesterday afternoon, when my son asked for a bacon sandwich for lunch, I was happy to oblige. I had some leftover pancetta from pea soup the other night, and some unused kale from the wedding soup.

kale2

I fried some pancetta for my son's sandwich and pulled it out, leaving a pan full of rendered fat. In that pan, I tossed some chopped garlic, and then a moment later, some chopped kale. I sauteed it for a few minutes and tossed in some chopped pancetta, because really- I was already halfway there, right?

kale

I really, really enjoyed eating this. What I'm not happy about is the blanket of snow on the ground that's keeping me from going jogging the morning after, haw haw.

2 comments:

About this Tim Roth guy... said...

Dang, that sounds like a simple, delicious, pig-fatty fantastic dish. I had pork belly for the first time the other night and could not believe how buttery it was. I imagine this was a similar experience.

mllenoelle said...

I couldn't agree more about the pig fat! :) I made some turnip greens sautéed with bits of bacon for a christmas side dish, and brussels sprouts with pancetta are also phenomenal. I did just post a Chinese-inspired kale recipe that is vegetarian if anyone wants to check it out though. Even without the pig, it's pretty darn good.