📝 About This Recipe
Experience the soul of Central Italy with this decadent, keto-friendly masterpiece that elevates humble garden greens into a gourmet affair. Guanciale, the cured pork jowl known for its unparalleled silkiness and deep umami flavor, renders down to create a luxurious cooking fat that coats every leaf of bitter rapini and sweet spinach. This dish is a masterclass in balance, pitting the rich, salty crunch of the pork against the vibrant, peppery bite of fresh greens and a hint of bright citrus.
🥗 Ingredients
The Star Proteins
- 8 ounces Guanciale (rind removed, cut into 1/4-inch thick batons)
The Greens
- 1 large bunch Broccoli Rabe (Rapini) (tough ends trimmed, roughly chopped)
- 1 bunch Lacinato Kale (stems removed, leaves torn into bite-sized pieces)
- 4 cups Fresh Baby Spinach (washed and dried)
Aromatics and Seasoning
- 1 tablespoon Extra Virgin Olive Oil (only if needed to supplement the pork fat)
- 4 pieces Garlic Cloves (thinly sliced into 'goodfellas' style chips)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 piece Lemon (juiced)
- 1/2 teaspoon Sea Salt (to taste, remember the pork is salty)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/4 cup Pecorino Romano (freshly grated)
- 2 tablespoons Pine Nuts (toasted)
👨🍳 Instructions
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1
Place the guanciale batons in a large, cold skillet. Set the heat to medium-low. Starting in a cold pan allows the fat to render slowly, ensuring the pork becomes crispy without burning.
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2
Sauté the guanciale for 8-10 minutes, stirring occasionally. You are looking for the fat to turn translucent and then golden brown, while the meat becomes delightfully crunchy.
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3
While the pork renders, bring a medium pot of salted water to a boil. Blanch the chopped broccoli rabe for 2 minutes to remove excess bitterness, then drain and pat dry.
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4
Once the guanciale is crisp, use a slotted spoon to remove the pieces and set them aside on a paper towel-lined plate. Leave the rendered fat in the skillet.
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5
Assess the fat in the pan. You need about 3 tablespoons. If there is less, add a splash of extra virgin olive oil.
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6
Add the sliced garlic and red chili flakes to the hot pork fat. Sauté for 1-2 minutes until the garlic is fragrant and just begins to turn a pale golden color.
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7
Increase the heat to medium-high. Add the kale and the blanched broccoli rabe to the skillet. Use tongs to toss the greens, coating them thoroughly in the garlic-infused fat.
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8
Sauté the hearty greens for 4-5 minutes until they have softened but still retain a bit of structural integrity.
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9
Add the baby spinach to the pan. Toss constantly for 1 minute until the spinach has just wilted into the mix.
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10
Squeeze the fresh lemon juice over the greens. This acidity is crucial to cut through the richness of the pork fat.
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11
Season with a pinch of sea salt and freshly cracked black pepper. Taste first, as the guanciale and Pecorino are naturally salty.
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12
Return the crispy guanciale to the pan and toss one final time to combine all the flavors and textures.
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13
Transfer the mixture to a warm serving platter. Garnish immediately with the toasted pine nuts and a generous dusting of freshly grated Pecorino Romano.
💡 Chef's Tips
Always start guanciale in a cold pan to maximize fat rendering and achieve the perfect crunch. If you cannot find guanciale, high-quality pancetta is the best substitute, though it lacks the specific funky depth of the jowl. Don't skip the blanching of the broccoli rabe; it tempers the bitterness so it doesn't overwhelm the delicate pork fat. Ensure your greens are very dry before adding them to the skillet to prevent steaming instead of sautéing. For an extra keto fat bomb, finish the dish with a tiny drizzle of truffle oil or high-quality finishing olive oil.
🍽️ Serving Suggestions
Serve alongside a grilled ribeye steak or a pan-seared salmon fillet for a complete keto meal. Pair with a crisp, high-acidity Italian white wine like a Vermentino or a Greco di Tufo. For a lighter lunch, top the greens with two poached eggs, allowing the yolks to create a natural sauce. Serve as a sophisticated warm salad course before a larger Italian feast. Accompany with keto-friendly almond flour focaccia to soak up the leftover garlic-pork oil.