Braised Tuscan Kale with Butternut Squash Soffritto Recipe

Name: Braised Tuscan Kale with Butternut Squash Soffritto Recipe
Ingredients: 3 ounces pancetta or thick-cut bacon, diced (½ cup); 1 teaspoon extra-virgin olive oil; 1½ cups diced butternut squash (see Notes); 1 small red onion, finely chopped; Kosher salt; 1 tablespoon fresh thyme leaves; One 14½-ounce can crushed tomatoes; 2 large or 3 small bunches of Tuscan kale—washed, stemmed and leaves torn into 3-inch pieces; 1½ cups chicken or vegetable stock; Freshly ground black pepper

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This braised Tuscan kale and butternut squash soffrito recipe is surprisingly rich and elegant, proving how versatile the green vegetable really is.

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Ingredients

3 ounces pancetta or thick-cut bacon, diced (½ cup)
1 teaspoon extra-virgin olive oil
1½ cups diced butternut squash (see Notes)
1 small red onion, finely chopped
Kosher salt
1 tablespoon fresh thyme leaves
One 14½-ounce can crushed tomatoes
2 large or 3 small bunches of Tuscan kale—washed, stemmed and leaves torn into 3-inch pieces
1½ cups chicken or vegetable stock
Freshly ground black pepper