Skip to main content
 
Plant Talk

Inside The New York Botanical Garden

Mario Batali’s Edible Garden Recipe of the Day: Sauteed Kale with Pancetta and Buratta on Charred Bread

Posted in Mario Batali's Edible Garden on September 21 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Sauteed Kale with Pancetta and Buratta on Charred Bread

Nicole Brisson, Executive Chef, CarneVino

Kale at The New York Botanical Garden Greenmarket1/4 pound pancetta, diced
2 large heads of kale, cleaned and cut into strips
1 loaf ciabatta, sliced thick
Good quality extra virgin olive oil, as needed
6 4-ounce balls of buratta, cut into thirds
Sea salt and freshly ground black pepper, to taste

In a sauté pan over medium-high heat, render the fat from pancetta, about five minutes or until golden brown. Add kale to the pan and cook until hot and tender. Season with salt and pepper, to taste.

On a flattop or grill, char bread slices and drizzle with good olive oil.

Slice the buratta, place on the warm charred bread, top with kale and serve immediately.