Slow-cooked Tuscan kale with pancetta, breadcrumbs, and a poached egg from Food52 by Alexandra Stafford

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Notes about this recipe

  • Bloominanglophile on May 18, 2014

    This was a delicious dish that could be prepared in about an hour after a few practice runs. I didn't quite have enough kale, but I soldiered on--desperate to get something on the table for dinner! I also used bacon instead of pancetta, and doubled the amount of breadcrumbs (can't get enough of these--which I sautéed in olive oil in a saucepan to give a good crunch). I do think next time I would add a small splash of vinegar to bring out the flavors even more. See the notes on the website for even more variations on this dish (adding mushrooms and/or serving it on polenta sounded yummy).

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