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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 Tbsp extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp red wine vinegar
  • 4 Tbsp 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 metal steamer basket in pot and fill with water to bootom of basket. Bring water to boil, add eggs to basket, cover pot and simmer 7-8 minues. Remove eggs from basket, allow to cool, then peel and mince.

shred and blanch the kale

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

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

cook pancetta, dress the kale, and mix salad

4. In fry pan over medium heat, cook 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 garlic and cook just until garlic is golden, about 1 minute. Using slotted spoon, transfer pancetta and garlic to paper towels to drain.

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

Adapted from Williams Sonoma

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