Pancetta with Collards (AIP & WahlsPaleo+)

Pancetta & Collards 5I love summer. And as the dark winter settles over Canada I realize I have one more reason to reminisce about the long hot summer days.

The light. For photographs. For my blog.

I admit I thought I was getting better. At taking food photos. I just kept getting better results.

But now I’m remembering what it’s like to try to schedule my food photography inside a dwindling day. Especially when I’m usually working during daylight hours.

Add finding light to the sometimes hilarious challenge of clearing enough space so that my food photos look semi-elegant, or at least not domestically disastrous. So I can maintain the food-blog fantasy that I have a well-designed, sophisticated life. Full of garnishes & clean, aesthetic tea towels.

I’ll blog a post full of photos of my real-life AIP kitchen one day.

But not today.

Because Pancetta is sophisticated.

Pancetta by storm-light

Pancetta by storm-light

So let’s continue with the illusion.

In order to make use of daylight, I planned ahead. Made this on Sunday morning for breakfast.

Though it was stormy outside, the photos turned out reasonably well, in a moody, Autumnal kind of way.

And most importantly, breakfast was delicious!

Collards & Pancetta

A long time ago, in a market in Detroit, I learned one of my most important life lessons: greens are non-negotiable.

Dr Terry Wahls agrees.

Pancetta & CollardsCollards are hardy greens.

They are tastier & more nutritious in the colder months. One of the few advantages of winter!

As a member of the Brassica family, Collard greens have anticancer properties, as well as being incredibly nutrient-dense.

As mentioned, they are stout greens & love the simple, robust treatment they get with thick-cut chunks of pancetta in this recipe.

Pancetta is cured pork belly, as is bacon. But unlike bacon, pancetta isn’t smoked.

Be aware that non-AIP spices like nutmeg & black pepper are sometimes used in curing pancetta (& in bacon). Cultivate a friendly relationship with your butcher or local charcuterie to find out more. You can probably special-order if you are wiling to buy a larger quantity. Both pancetta & bacon can be frozen (sliced & wrapped in meal-sized packages).

My new favorite autumn breakfast! Served up with avocado & berry fudge.

Pancetta & Collards 3

Pancetta with Collards (AIP & WahlsPaleo+)

  • Servings: 2 as an entree; 4 as a side
  • Print
 from petra8paleo

  • 6-7 pieces thick-cut pancetta
  • 2 bunches collards

Using kitchen scissors, cut the pancetta into cubes.

On medium-low heat, gently fry the pancetta cubes until crisp & brown, stirring frequently.

Pancetta & Collards 2Meanwhile, use the scissor to cut the tick stem out of each collard leaf.

In batches of 4-5 roll the collard leaves & cut each roll into a chiffonade about 1cm thick.

Set the cooked pancetta aside & add the ribbins of collard greens to the hot fat in the pan. Stirfry until bright green & wilted.  Add the pancetta to the collards to heat through.

Autumnal Soup variation

If you have some bone broth on hand, add a couple of cups with the pancetta for a perfect bowl of antidote to any stormy day. 

Pancetta

3 Comments

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3 responses to “Pancetta with Collards (AIP & WahlsPaleo+)

  1. Hilde

    Thank you so much for your blog and recipes! They are helping me so much. I wanted to share a quick and easy greens recipe with you that I “invented” one day when I was famished and couldn’t wait to prepare anything: cooked, chopped greens (I’ve used kale and collards and mixed) plus 2 T coconut cream (just the thick stuff) plus sweet spice of your choice (I use cinnamon). Heat the greens, add the cream and cinnamon, stir and gobble, er, eat. REALLY GOOD and, obviously, no trouble. Hope you enjoy, as I have enjoyed your recipes. Fondly, Hilde from Texas [I think East Texans invented collards, but not sure… 🙂 ]

    • Thanks, Hilde! Your creamed greens sound yummy. I’ll have that for breakfast, with mace, maybe! My favorite quick-greens recipe: melt a tin of anchovies in a warm pan, add greens, stir & cook until bright & wilted. Yum! I always keep some anchovies packed in extra virgin olive oil in the fridge for just such an eventuality. One could be equally prepared with a tin of coconut milk in the fridge for creamed greens…

      • I LOVE your anchovy greens, Petra! I also love pancetta… and, bacon… and, speck! Collard greens aren’t so readily available here, but I just sub in English spinach or silverbeet.

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