Ingredients
1/4 tsp. kosher salt or sea salt
1 1/2 lb. Lacinato or green kale
1/4 c. extra-virgin olive oil
1/4 c. pancetta
1/4 tsp. dried red chili pepper flakes
3 clove garlic
c. freshly grated Pecorino Romano cheese
Preparation
Step 1Bring a large pot of salted water to a boil. Meanwhile, wash kale thoroughly. Remove spines with a sharp knife and discard. Slice leaves crosswise into 1/4-inch strips. Fill a large bowl or stockpot with ice water and set aside.Step 2Add kale to boiling water and cook 10 seconds. Using a slotted spoon, transfer kale to ice water. Once cool (after 10 to 20 seconds), transfer kale to colander to drain.Step 3Heat oil in a large skillet or Dutch oven over medium heat. Add pancetta and cook until golden, 2 minutes. Stir in chili flakes and garlic. Cook, stirring constantly, until garlic is golden, 1 to 2 minutes.Step 4Add kale all at once and toss to combine. Stir in 1/4 teaspoon salt. Cook 6 to 8 minutes, stirring occasionally, until heated through and kale is tender-crisp. Transfer to a serving platter and top with cheese.
