Creamy Kale and Mushrooms with Pancetta
The idea for my Creamy Kale and Mushrooms with Pancetta first came up when reviewing the plan for Thanksgiving a few years back. On the menu was the usual turkey, mashed potatoes, stuffing, cranberry sauce, along with some annual side dishes like yams, Brussels sprouts, and cornbread. Not to mention two desserts... It seems like every year we attempt to cut back the number of dishes, yet somehow end up expanding our ever-growing list of favorites.
Back when we had a dozen guests crowded around our table, 10+ dishes seem perfect for us. Our guests have dwindled down over the years, so we've been cooking for six; close family members and a few hungry kitties looking for scraps. But a cozy Thanksgiving dinner means more leftovers!
kale, cream, mushrooms, pancetta, and thyme
Anyway, I wanted to come up with a new dish. Something earthy and healthy, made with greens like spinach or kale. Creamy comfort food that could extend beyond the Thanksgiving table and carry autumn flavors through the year. Like many new recipes, this one began with favorite ingredients: mushrooms and pancetta. Salt from the pancetta, earthiness from the mushrooms, some cream for decadence, and kale to pull the flavors together.
Admittedly, I didn't test the recipe prior to the day of, but who could go wrong with all of those yummy flavors?! It was a small addition to the table and a new staple of our yearly menu. We were missing our version of creamed spinach or collard greens! A little bit unconventional, but nonetheless my own twist on a classic.
creamy kale and mushrooms with pancetta
Why post a Thanksgiving dish in August? Around this time every year, I start longing for autumn, though the Southern California heat begs me to go to the beach. Creamy Kale and Mushrooms with Pancetta recalls those autumn flavors, creating a little reminder of cooler weather, and earthy comfort food.
Creamy kale and mushrooms with pancetta
ingredients
3 large bunches of kale, stems removed, torn into medium size pieces
3 ounces pancetta (or bacon), coarsely chopped
8 oz cremini mushrooms (or any small variety)
⅓ cup cream
1 cup chicken broth
2 tablespoons olive oil
3 sprigs of thyme, finely chopped
salt and pepper, to taste
method
In a large pan, over medium heat, add the olive oil, pancetta, thyme, and mushrooms. Sauté for 5 minutes, until the pancetta and mushrooms are browned.
Pour some of the chicken broth into the pan (~ 1/4 cup) to deglaze it, then add the kale leaves. Cover with the remaining chicken broth, reduce heat to a simmer, and cover with a lid.
Note: Kale drastically shrinks as it cooks, similar to spinach, so make sure that the pan is large enough for the uncooked kale.
Let simmer for 10-15 minutes, stirring from time to time until the kale is wilted and tender. Uncover the pan, and add salt and pepper to taste.
Finish off with the heavy cream, and reduce over low heat for 3 - 5 minutes, just until the kale and mushrooms have absorbed some of the liquid, and the sauce has thickened slightly.