Braised Mustard Greens with Pancetta

Ease of Preparation: Easy.

Yield:   4 servings.

Ingredients:

1 tablespoon (15ml) olive oil

1 cup (240ml) chopped pancetta

1 white onion, finely chopped

1 garlic clove, minced

1 teaspoon (5ml) dried chili flakes

3 bunches mustard greens, trimmed and roughly chopped

1 cup (240ml) chicken stock

½ cup (120ml) apple cider vinegar

3 tablespoons (45ml) sugar

1 tablespoon (15ml) butter

½ cup (120ml) grated Parmesan cheese

½ cup (120ml) pine nuts, toasted

Juice of 1 lemon

Salt and pepper

Method:

Heat oil in a large skillet over medium heat.

Add pancetta and cook for 5-6 minutes, stirring occasionally, until pancetta is crispy and golden brown.

Transfer pancetta to a paper towel-lined plate to drain.

Reserve for later use.

Pour off half the oil from the pan.

In the remaining oil, stir and cook onions, garlic and chili flakes over medium heat for 4-5 minutes, until onions are soft.

Add mustard greens to the pan and toss.

Stir in chicken stock, apple cider vinegar, and sugar, and bring to a simmer over medium-high heat.

Continue simmering for 15-18 minutes, or until greens are tender.

Stir in butter and season with salt and pepper.

Add fried pancetta back to the pan and continue stirring and cooking for 1 minute. Remove from heat, and serve hot.

Garnish with Parmesan cheese, pine nuts and a squeeze of lemon juice.