Recipe: Warm Pancetta and Kale Salad



I have a confession, I dislike kale. But I solved this problem by making Kale with thick cut chunks of cured bacon. So here it is, Braised Blue’s first foray into Kale. Enjoy!


150g Pancetta(Cut into 1/3 inch cubes)

3 heaping handfulls Kale

1 red onion(diced)

2 cloves of garlic(diced)

1/2 cup cranberries(dried)

1 tbs Maple Syrup

1 tbs red chili flakes

2 radishes sliced very thin

1 ts balsamic vinegar

parmigiano reggiano


In a pot on medium/low heat add olive oil and at the point of smoking add your pancetta. Sauté the pancetta until the fat is rendered(this should take 5 minutes or so) then add your onions and garlic and cook the onions down until they become transparent. As it all begins to cook down add the maple syrup and red chili flakes. Then add your kale, it may look like it is too much and could be heaping over the top of the pot. After a few minutes the greens will begin to break down and shrink to about 1/2 the size it originally was. Sauté the kale and all of the other contents of the pot for another 5 or 6 minutes until the kale stocks get to the desired crunchiness.* Then add your dried cranberries and take the pot off heat. When plating the salad top with your raw radish slices, parmigiano reggiano and a splash of balsamic.

*I like mine crunchy

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