Kale to the Chef

I recently made a dish that I couldn't get out of my head. I kept boring my friends about it and so I decided to make enough of it that I would become sick of it and be left with no choice other than to give it a rest. The dish? Braised Kale with Pancetta.

I browned the Pancetta and Danish Bacon with the shallots and half of a white onion. To that I added the chanterelles and cooked until they browned. I then added a little chicken stock to scrape the fond off of the bottom of the dutch oven. I then added the Kale and hot peppers and covered with chicken stock. I cranked it up to high for about 10 minutes and added the cannelinni's at the end to finish.