Recipe(tried): Quick-Braised Kale - My family loves this Rachael Ray recipe...it would be good even without...

the pancetta (Italian-esque bacon), since you already have some in the meatloaf.

I would cook this at least as long as 10 minutes, more like 20. That kale is tough if undercooked!

Cheers!

Carolyn!

QUICK-BRAISED KALE

3 tablespoons extra-virgin olive oil (EVOO)
4 ounces sliced pancetta, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1/2 cup chicken or vegetable stock
1 tablespoon sugar
2 tablespoons red wine vinegar
1 1/2 pounds kale, trimmed, washed and roughly chopped
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper

Heat EVOO in a large skillet over high heat. Add chopped pancetta and cook until crispy, 2-3 minutes.

Add onion and garlic, and cook until soft, about 5 minutes.

Add the stock, sugar, vinegar and kale, a pinch of freshly grated nutmeg, salt and pepper. Cover and let simmer for about 10 minutes.