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Slow-Cooked Tuscan Kale With Pancetta, Breadcrumbs, And A Poached Egg

By Food52
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Photo: Food52

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Ingredients for 2 servings

2 to 3 ounces pancetta, diced into small cubes (note: use an additional tablespoon of olive oil if you omit the pancetta)

1 pound Tuscan kale, center ribs and stems removed (about 8oz | 250g once trimmed)

kosher salt

1 sprig rosemary

1 chile de árbol (optional, a pinch of red pepper flakes works nicely, too)

1 cup sliced yellow onions

2 garlic cloved, minced

1/4 cup toasted breadcrumbs

2 eggs

splashes vinegar

Freshly cracked black pepper

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