Greens With Braised Pancetta and Garlic

Name: Greens With Braised Pancetta and Garlic
Yield: 4 servings
Ingredients: 1 Tbsp. extra-virgin olive oil; 8 oz. pancetta, cut into 1½" pieces; 12 garlic cloves, unpeeled; ½ cup dry white wine; 2 bunches kale, mustard greens, and/or collard greens, stems removed, leaves coarsely chopped; Kosher salt

By Cal Peternell

November 1, 2018

Image may contain Spinach Plant Food and Vegetable

Photo by Chelsie Craig, Food Styling by Dana Bonagura

This recipe is one of our favorites from Almonds, Anchovies, and Pancetta, our November 2018 Cookbook Club pick. If you can’t find pancetta, slab bacon can be used in its place but will add a smoky flavor to the finished dish.

Almonds, Anchovies, and Pancetta by Cal Peternell with Permission from William Morrow Cookbooks, 2018

Recipe notes

Broccoli Rabe With Pecorino Crunch

A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.

Maple Bacon Cabbage Wedges

Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.

Super Seedy Kale Salad

A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.

Green Chile Puttanesca Pork Chops

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

Radicchio Jam Rigatoni

Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.

Fet-Fisk’s Grilled Cabbage Caesar

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

Caramelized Shallots

A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.