WHO: Alexandracooks is a Virginia-based graphic designer.
WHAT: Super tasty slow-cooked kale that’s a perfect side dish for dinner -- or topped with poached eggs for breakfast.
HOW: Patience is key to slow-cooking the kale. Don’t be afraid of the dark, crispy edges that appear after a half hour or so -- they're what makes the dish so good.
WHY WE LOVE IT: We tried this without the pancetta and it was still indulgent and super tasty. We made it in the afternoon; the next morning, we re-heated it and topped it with a poached egg for a perfect, healthy breakfast.
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It might not look like it now, but this is going to be one of the most delicious dishes you'll cook this month.
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First step: blanch the kale.
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Watch it turn a vibrant green.
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Now squeeze out the excess water with your hands.
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It's a kale stress ball!
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Chop this up, and set it aside.
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Pancetta, browned. (You can make this without it -- just be sure to add an extra tablespoon of olive oil.)
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Let your spices infuse the hot oil for a minute...
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...then dump in your sliced onions.
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Soon, they will look like this. When they do, add the last of the oil.
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And the kale.
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It will feel wrong, but you want your kale to become almost black at the edges.
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Your eggs are nicely poaching away in the background, right?
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Last, but definitely not least, reintroduce the pancetta. Let it make friends.
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Dinner -- or lunch, or brunch -- is served.
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And our personal favorite part: cracking the yolk.