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kale pancetta olive oil rosemary arbol onions garlic kosher salt bread crumbs eggs vinegar freshly cracked black pepper bread crumbs bread cubes olive oil kosher salt
Viewed: 50 - Published at: 3 years agoIngredients
- The Kale
- 1 pound Tuscan kale, center ribs and stems removed (about 8oz | 250g once trimmed)
- 2 ounces pancetta, diced into small cubes (note: use an additional tablespoon of olive oil if you omit the pancetta)
- 5 tablespoons olive oil, divided
- 1 sprig rosemary
- 1 chile de arbol (optional, a pinch of red pepper flakes works nicely, too)
- 1 cup sliced yellow onions
- 2 garlic cloved, minced
- 1 pinch Kosher salt
- 1/4 cup toasted bread crumbs (recipe follows)
- 2 eggs
- 1 splash Vinegar
- 1 pinch Freshly cracked black pepper
- The Bread Crumbs
- 2 cups bread cubes, torn from a fresh or day-old loaf of bread
- 3 tablespoons olive oil
- Pinch Kosher salt
Method
- Bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Working in 2 batches, (or just 1 if you are using a large enough pot), blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.
- Meanwhile, place the pancetta in a large saute pan over low heat and cook covered for 15 minutes. Remove cover and cook for about five minutes more or until the fat has rendered and the pancetta is crisp. Remove pancetta with a slotted spoon and place on paper towel-lined plate. Set aside.
- Add 3 tablespoons of olive oil to the pan with the pancetta fat and place over medium heat. Add the rosemary sprig and chile (if using), and let sizzle, shaking pan every so often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon kosher salt. Cook for 2 minutes, then add the garlic. Continue cooking, stirring every so often until onion is soft and starting to brown, 5 to 7 minutes. Discard rosemary and chile.
- Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon kosher salt, reduce heat to medium-low, and cook, stirring every 5 to 10 minutes, until kale turns almost black and is slightly crisp at edges, about 30 minutes.
- Meanwhile, bring a small shallow saucepan to a simmer. Crack each egg into a small bowl or ramekin. Sprinkle a couple teaspoons vinegar into the pot of water. When the kale has cooked for about 25 minutes, adjust the heat of the pot of water so that the water is barely simmering -- get the water to a simmer, then turn it down so you don't see any bubbles or movement. Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with other egg. Adjust the heat to keep the water just below a simmer. Set the timer for 3 minutes.
- Using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn't look too loose. You might have to cook the eggs for one minute longer. When the eggs look cooked to your liking, remove each one with a slotted spoon and transfer to a paper towel-lined plate.
- When the kale has finished cooking, stir in the bread crumbs and the reserved pancetta. Taste and adjust seasoning if necessary. Divide the kale mixture between two bowls. Top with egg. Season with pinch of salt and pepper.
- Place bread in a food processor and pulse until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, for about five minutes or until crumbs are crunchy and golden brown Add a little more olive oil if necessary. Season with pinch of kosher salt and let cool on a paper towel-lined plate.
