Braised Tuscan Kale With Pancetta And Caramelized Onions

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Ingredients for 6 servings

2 1/4 pound Tuscan kale (3 bunches; also called cavolo nero, lacinato kale, or dinosaur kale), stems and center ribs discarded

2 tablespoons extra-virgin olive oil

1/2 pound pancetta, cut into 1/4-inch dice (1 3/4 cups)

2 fresh thyme sprigs

1 Turkish or 1/2 California bay leaf

2 fresh flat-leaf parsley sprigs

2 large onions, finely chopped

1 whole head of garlic, halved horizontally

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

3 to 4 cups unsalted chicken stock

Special equipment: parchment paper; kitchen string

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