Ingredients:

  • 1 small Shallot, finely minced
  • 1 large clove Garlic, finely minced
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • 4 tbsp Extra Virgin Olive Oil
  • ½ tsp Kosher Salt, or to taste
  • ¼ tsp Freshly Ground Black Pepper
  • 8 oz Lacinato (Tuscan) Kale, stalks removed and leaves roughly chopped
  • 4 oz Pancetta (diced small)
  • 2 tbsp Pine Nuts
  • 1 tbsp Olive Oil (for sautéing, if needed)
  • Pinch of Flaky Sea Salt
  • ¼ cup Parmesan Cheese (freshly grated)

Instructions:

  1. Prep the Kale: Wash the kale thoroughly and dry it well. Remove the tough central ribs and roughly chop the leaves into manageable, bite-sized pieces.
  2. Toast the Nuts: In a dry skillet over medium heat, toast the pine nuts until lightly golden and fragrant (2-3 minutes). Immediately transfer them to a small bowl to prevent burning.
  3. Prepare the Vinaigrette: In a small bowl, combine the minced shallot, garlic, lemon juice, Dijon, and honey. Whisk vigorously. Slowly drizzle in the 4 tbsp of Extra Virgin Olive Oil while continuing to whisk until the dressing emulsifies slightly. Season with salt and pepper.
  4. Render the Pancetta: Add the diced pancetta to the same skillet (no extra oil needed initially) over medium heat. Cook until crispy and golden brown (5–7 minutes).
  5. Save the Fat: Using a slotted spoon, remove the crispy pancetta pieces and set them aside with the pine nuts. Keep the rendered fat in the pan (aim for 2–3 tablespoons); if you have less, top up with 1 tbsp of standard olive oil.
  6. Sauté the Kale: Increase the heat under the skillet to medium-high. Add the prepared kale to the hot fat. Sauté rapidly, tossing constantly, until the kale is visibly wilted and bright emerald green, but still holds its shape (2–3 minutes max).
  7. Combine and Dress: Immediately remove the pan from the heat. Pour the prepared vinaigrette directly over the warm kale in the skillet. Toss gently to ensure every leaf is coated.
  8. Plate and Garnish: Transfer the warm salad to a serving platter. Sprinkle generously with the reserved crispy pancetta, toasted pine nuts, and the freshly grated Parmesan cheese. Serve immediately.