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Shredded Kale Salad with Pancetta and Hard-Cooked Egg


  • 5 eggs
  • 2 bunches kale
  • 1 tsp salt
  • 1/4 lb thick-cut pancetta or bacon, coarsely chopped
  • 3 tbl extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 tbl balsamic vinegar
  • 2 tbl red wine vinegar
  • 4 tbl chopped fresh flat-leaf parsley
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper


hard boil, peel, and mince the eggs

1. Place the eggs in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat, cover and let stand for 15 minutes. Have ready a bowl of ice water. Drain the eggs, then transfer to the ice water and let cool. Peel the eggs, mince them and set aside.

shred and blanch the kale

2. Remove the ribs from the kale. Shred kale leaves and set aside to be blanched. The kale can be left raw, too, for a crunchier effect (skip step 3).

3. To blanch kale leaves, bring a large saucepan three-fourths full of water to a boil over medium-high heat. Add the salt and kale and cook until the greens are just tender, about 5 minutes. Using a slotted spoon, lift out the kale and drain it well. Rinse under cold running water until cool and drain again. Gently squeeze out the excess liquid from the kale with your hands, then coarsely chop it. Gently squeeze out the liquid with your hands again. Set aside.

cook pancetta, dress the kale, and mix salad

4. In a fry pan over medium heat, cook the pancetta or bacon, turning occasionally, until nearly golden, about 5 minutes. (If using bacon, pour off the rendered fat at this point.) Add 1 tablespoon olive oil and the garlic and cook just until the garlic is golden, about 1 minute. Using a slotted spoon, transfer the pancetta and garlic to paper towels to drain.

5. Add 2 tablespoons balsamic vinegar to the frypan and cook over medium heat, stirring to scrape up any browned bits from the pan bottom. Pour into a bowl and whisk in the remaining 2 tablespoons balsamic vinegar, the red wine vinegar and the remaining 2 tablespoon olive oil. Add the kale, the pancetta and garlic, 3 tablespoon parsley and the black pepper. Mix well. Add the minced eggs and gently fold them in. Garnish the salad with the remaining 1 tablespoon parsley and the cayenne and serve immediately. Serves 4 or 5.

Adapted from Williams Sonoma

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