Braised red kale with pancetta

1½ pounds red kale

1½ cups diced white onion

4 tablespoons extra-virgin olive oil

½ cup pancetta, diced

3 garlic cloves, chopped

4 to 5 cups chicken stock or broth

Salt

Freshly ground black pepper

Freshly grated Pecorino-Romano

Trim kale, removing any discolored or damaged leaves and tough stems. Wash thoroughly in cold water several times. Drain but leave damp. Coarsely chop leaves.

Place onions, pancetta and oil in 4-quart saucepan over low to medium heat. Cook for 4 or 5 minutes, until onions are translucent but firm and pancetta is turning crispy. Add the garlic and kale. Stir as it wilts into a heavy mass, about 5 minutes. Add chicken stock or broth to cover by ½-inch and bring to a simmer. Season to taste.

Cover and simmer until kale is tender but not mushy, about 25-30 minutes. Add additional stock if necessary and adjust seasoning as needed.

Remove from heat and allow to rest for 10 minutes. Stir in freshly ground black pepper and Pecorino-Romano to taste. When serving, add a splash of extra-virgin olive oil on top.

Mark Payne, executive chef, The Cafe at The Ritz-Carlton Chicago

Nutrition facts per serving: 284 calories, 18 g fat, 3 g saturated fat, 8 mg cholesterol, 24 g carbohydrates, 11 g protein, 279 mg sodium, 4 g fiber