1 lb kale, washed well
2-4 oz pancetta
6-8 cloves fresh garlic
olive oil
1/4 cup water
1/2 teaspoon better than bouillon ham flavor
1/2 teaspoon better than bouillon mushroom flavor
freshly-ground black pepper.

Wash the kale thoroughly to remove any grit. Drain well. Trim off tough stems. Chop coarsely or tear into strips.

Lay the pancetta round on a cutting board and cut into thick slices. (Cutting thicker will help with removal if you don't care for so much of it in the final dish.)

Slice the garlic thinly or chop. I prefer fairly thick slices as I like a variety of flavor in each forkful.

In a deep pot with a tight-fitting lid, put just enough olive oil to cover the bottom. Place the pot on a medium-hot range and heat until oil is hot (a drop of water will sizzle). Add the pancetta slices, cook and stir enough to make sure all sides have been on the hot surface for at least a few minutes but are not browned. Add the garlic and stir to coat with oil. Cook just until the garlic is translucent. Add the water and simmer for about 5 minutes to diffuse the flavors. Add the Better Than Bouillon, stirring well into the liquid to dissolve. The liquid should be slightly thick.

Add the kale, stir from the bottom to coat the kale in the cooking liquid. Cover and allow to cook, removing the lid and stirring every few minutes to distribute the flavors. Cooking time will depend on the age and toughness (and variety) of the kale, but generally 8-12 minutes is enough. Watch the heat and turn it down or add a little more water if it seems to be getting dry before the leaves are tender. Near the end of cooking, add 2-3 turns of freshly-ground black pepper to the kale and stir in well.

Cover and continue cooking until tender enough for your palate. Before serving, give it all a final tossing to cover the leaves with the seasonings.

Variations: I sometimes cut the BTB back a bit and add a little Cajun seasoning - Chef Paul Prudhomme's Vegetable Magic is excellent for this. I have also enjoyed adding a little fresh hot Serrano pepper from my garden (finely chopped and added just before the garlic) if I want a little more zing.

Submitted by: Richard Ogden