Kale with Pancetta, Cream and Toasted Rosemary Walnuts Recipe on Food52 (2024)

Kale

by: Erin Jeanne McDowell

August31,2011

4.7

3 Ratings

Kale with Pancetta, Cream and Toasted Rosemary Walnuts Recipe on Food52 (1)

Prep time 15 minutes
Cook time 30 minutes
Serves 4

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Author Notes

A hearty kale dish that is worthy of your holiday table (without being too much work), but also does double duty as leftovers - just toss with pasta! You may want to make extra walnuts too, just for snacking. - apartmentcooker —Erin Jeanne McDowell

Test Kitchen Notes

When this was served at a recent dinner party, someone remarked, "I like that you don't cook the kale out of it." And this is true: while there are richer elements -- pancetta, cream and nuts -- scattered throughout, the kale itself, only cooked for a few minutes, is what shines through, enhanced rather than drowned out by the other ingredients. Apartmentcooker's toasted rosemary walnuts (sprinkled on top) are genius -- a technique we're sure to repeat on its own time and again. - A&M —The Editors

Test Kitchen-Approved
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What You'll Need

Ingredients

Kale
4 ouncespancetta, finely chopped (113 g)
4 large shallots, minced (100 g)
2 cloves garlic, minced (10 g)
1 large bunch kale, roughly torn
¹/₄ cupwhite wine (60 g)
salt and freshly ground pepper, to taste
pinch red pepper flakes
2-3 tablespoonsheavy cream (let's just say a healthy splash) (29-44 g)

Toasted Walnuts with Rosemary and Fleur de Sel
³/₄ cupwalnuts (96 g)
1 tablespoonextra virgin olive oil (15 g)
1 tablespoonfresh chopped rosemary (3 g)
generous sprinkling of fleur de sel

Directions

Heat a large saute pan over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp. Remove with a slotted spoon and set aside.
Add the shallots and garlic to the pan and cook until fragrant, about 1 minute.
Add the kale (in batches, if necessary), and toss to evenly heat. When the kale is mostly wilted, add the wine. Lower the heat and simmer until the wine is almost entirely evaporated, 4-5. Toss the kale occasionally as it cooks.
Season the kale with salt, pepper, and pepper flakes. Add the cream and stir well to combine. Add some more cream, if desired (I usually do). Keep warm.
In a large bowl, toss the walnuts with the olive oil well to coat. Add the rosemary and fleur de sel and toss well to combine. Transfer the walnuts to a baking sheet and toast until fragrant, about 8-10 minutes. Cool slightly, and roughly chop.
Fold the pancetta into the kale, transfer the to a serving dish and top with the walnuts.

Tags:

American
Italian
Pork
Kale
Vegetable
Shallot
Milk/Cream
Rosemary
Walnut
Gluten-Free
Side

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Recipe by: Erin Jeanne McDowell

erinjeannemcdowell.com

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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61 Reviews

Heather September 12, 2014

Every component of this recipe makes all the rest even better. These are the best roast/toasted/seasoned walnuts I've tasted and they compliment the creamy, bacony green goodness to perfection. The only mistake I made was a bit too much salt...the pancetta pretty much takes care of that for you. Thank you for this recipe (and I love that it doesn't take long to make)

Joanne January 11, 2014