Kål puttrat med pancetta

👩‍🍳 Gör så här

1. 1
   Heat a large heavy pot or Dutch Oven over medium-low heat, add the pancetta and cook until it’s crisp, about 8 minutes.
2. 2
   Transfer to a paper towel-lined plate with a slotted spoon reserving the fat.
3. 3
   To the same pot, add the onion and 1/4 teaspoon salt. Saute, stirring occasionally, for 5 to 6 minutes, until browned and fragrant.
4. 4
   Add the garlic and red pepper flakes and cook for just 20 to 30 seconds, before the garlic scorches.
5. 5
   Add the chicken broth to deglaze the pan, and stir in the kale.
6. 6
   Add a splash of red wine vinegar and 1/2 teaspoon salt. Cover and simmer on medium-low stirring occasionally until the kale becomes tender, but not mushy, about 18 to 20 minutes.
7. 7
   If the broth evaporates, add a little more water to make sure it doesn’t burn on the bottom.
8. 8
   Serve topped with pancetta.