- Either one bunch kale or half pound of brussel sprouts
- 2 cloves of garlic, minced
- One shallot, minced
- 1 tablespoon butter
- 2-3 ounces of thickly sliced pancetta (you can sub bacon!)
If you're using kale - make sure you rip the leafy parts off and discard the stem. It's very, very bitter and doesn't cook into anything you'd want to eat. If using brussel sprouts, cut them either in half length-wise, or in quarters length-wise.
Turn your stove on medium heat, and melt the tablespoon of butter in the pan. Once this is melted, toss in your pancetta and let it cook 5-7 minutes or until they're deliciously cruchy browned bits. Add in the shallots and the garlic and stir around for a minute or so until they start to soften. Do not let the garlic burn!
Now, if you're using kale - you toss it in here and let it cook for 6-8 minutes until it's turned a deeper, electric green color and is wilted and cooked. Raw kale is not great. Make sure you're moving the pancetta and the garlic and tossing it all together. This will make sure that the garlic doesn't burn and that your leafy greens are covered in deliciousness.
If you're using brussel sprouts, toss them in the pan and leave them alone for about 5 minutes. You want to stir them once to make sure they're covered in the butter/rendered pancetta. You want to get those crispy brown spots on the brussel sprouts. If you're worried that you're going to cook them too long - you can always cook them before the garlic and shallots, and then add those last (make sure to cook the garlic for at least 2 minutes to get rid of that raw garlic taste!)
I promise, it will taste much better than you think!