Preparation

• Remove the stems from the kale and discard. Slice the leaves crosswise into 1/2-inch strips. Wash and dry the kale well and then pile into two large zip-top freezer bags. Gently press out as much air as possible, seal, and freeze.
• Heat the oil in a 12-inch skillet over medium-low heat, add the pancetta, and cook, stirring occasionally, until it just starts to brown, 4 to 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds more. Let cool in the pan (the pancetta will not be crisp). Scrape everything, including the fat, into a zip-top freezer bag or other airtight container and freeze.

To finish the dish

• Two hours before serving: Take the kale and pancetta mixture out of the freezer and let thaw at room temperature.
• Heat the pancetta mixture in a wide 5- to 6-quart pot over medium-low heat until the fat melts and the pancetta is crisp, about 3 minutes. Drain the pancetta mixture in a fine-mesh sieve set over a heatproof bowl. Wipe out the pot with paper towels.
• 返回3汤匙。将脂肪倒入锅中，并用中高温加热，直到闪闪发光。加入少量的羽衣甘蓝，然后用钳子折腾，直到用脂肪涂有大约20秒钟的脂肪。继续添加羽衣甘蓝，然后扔到外套上。当所有羽衣甘蓝都放在锅中时，加入1/2杯水，用1/2茶匙调味。盐和盖子。将热量减少到中等，煮4分钟，然后取下盖子。折腾并继续烹饪，直到羽衣甘蓝变软为止，还要再煮8分钟。如果锅在羽衣甘蓝完全嫩之前干燥，请加一点水。
• Add the lemon juice, toss, and season to taste with salt and a little more juice, if necessary. Toss half of the pancetta with the kale, pile into a bowl, and top with the remaining pancetta. Serve.

Make Ahead Tips

The kale and cooked pancetta can be frozen for up to two weeks.