Author Notes
Probably more than you need to do, but totally worth it.
Skip the pancetta and use veggie broth instead of chicken to make a tasty vegetarian version. —enrique
Ingredients
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2 tablespoons
olive oil
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2 ounces
pancetta, diced
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1/2
medium onion, sliced into strips
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1/2 teaspoon
crushed red pepper
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2
garlic cloves, diced
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1 bunch
hearty greens (chard, collards, kale, etc.), cut into strips
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1/2 cup
dry vermouth, or dry white wine
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2 cups
chicken broth
Directions
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Heat the olive oil in a dutch oven over medium heat.
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Add the pancetta and cook until cooked through. Scoop it out and reserve for another use. Or munch on it as you continue through the recipe.
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Saute onions until translucent. Add garlic and crushed red pepper and cook a minute longer.
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Deglaze pan with vermouth. Add broth and cook until total liquid reduced to 1/2 cup.
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Stir in greens. Lid the pot and cook until the greens are tender.
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