- 6 ounces pancetta, chopped
- 4 cloves garlic, minced
- 1 cup stock, any kind
- 2 tablespoons apple cider vinegar
- 3 bunches kale, or mixture of other winter greens, tough stems removed, leaves chopped, about 12 cups
- Kosher salt and fresh ground black pepper
- 1 large onion, sliced in half moons
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 balls of burrata cheese
In a large pot over medium heat, cook the pancetta until crisp and fat is rendered. Remove and reserve. Add garlic and stir, cooking until just golden. Add stock and vinegar; bring to a simmer, scraping brown bits from the bottom of the pot. Add greens, stirring as they cook down. Season with salt and pepper. Partially cover and simmer until tender, 30-40 minutes, stirring occasionally.
Meanwhile, melt butter over medium low heat and add olive oil. Add onions, a pinch of salt, and cook slowly, stirring often, until caramelized. This is a slow and careful process, different from browning, and it will take 30-40 minutes.
Stir caramelized onions into the greens, and taste for seasoning. Spoon about a cup of greens with their likker into a bowl. Top with a ball of burrata and a healthy sprinkle of reserved pancetta.