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
Serves: 2
Ingredients
-
2
tablespoons olive oil
-
2
ounces pancetta, diced
-
1/2
medium onion, sliced into strips
-
1/2
teaspoon crushed red pepper
-
2
garlic cloves, diced
-
1
bunch hearty greens (chard, collards, kale, etc.), cut into strips
-
1/2
cup dry vermouth, or dry white wine
-
2
cups chicken broth
Directions
- Heat the olive oil in a dutch oven over medium heat.
- 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.
- Saute onions until translucent. Add garlic and crushed red pepper and cook a minute longer.
- Deglaze pan with vermouth. Add broth and cook until total liquid reduced to 1/2 cup.
- Stir in greens. Lid the pot and cook until the greens are tender.