Quarter Cup Kitchen

Hi hi QCK,

Look, I’ve been tiredddd the last few days. No amount of sleep seems to catch me up, which feels like a big signal that I need to audit some of my other habits.

Winter is such a low-energy time, and honestly, that slow-down can be beautiful. It gives you space to breathe, to slow down, and to really settle into whatever process you’re focusing on. Over here, that process is almost always food. There’s something magical about the cold season and cozy, intentional meals — dishes that feel like a warm hug and feed your soul.

This Hangover Kale is a staple in my house, whether for a dinner party or a quiet night in. I love it for winter because it’s nutrient-packed, comforting, and ridiculously flavorful — a beautiful way to get in your veggies when the season makes it feel a little harder to do so. The name comes from one of my favorite restaurants in Saint Paul that has a very similar dish, and this is my take on it.

Prep & Cook Info

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Category: Side Dish
• Servings: 4

Ingredients

• 2 tsp olive oil
• ½ onion, diced
• 3 cloves garlic, minced
• 2 sweet peppers, sliced
• 4–5 slices pancetta, diced
• 1 bunch kale, roughly chopped
• ½ tsp red pepper flakes
• ½ tsp lemon zest
• ⅓ cup chicken stock
• ¼ cup dry white wine
• ¼ cup grated Pecorino Romano
• Salt and pepper, to taste

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Directions

1. Sauté the pancetta: In a Dutch oven over medium-high heat, heat olive oil. Add diced pancetta and sauté until it begins to crisp and release its fat.
2. Cook aromatics: Add onion and garlic. Sauté until translucent and fragrant.
3. Add peppers: Stir in sliced sweet peppers and cook until they begin to soften, about 3–4 minutes.
4. Season: Add red pepper flakes and lemon zest, stirring to combine.
5. Add kale: Toss in the chopped kale, stirring until it’s evenly coated with the pancetta and sautéed veggies. Reduce heat and continue cooking until the kale begins to wilt, about 5 minutes.
6. Simmer: Pour in chicken stock and white wine. Let the mixture simmer, stirring occasionally, until the liquid reduces and the kale is tender, about 7–10 minutes.
7. Finish: Season with salt and pepper to taste. Remove from heat and sprinkle generously with Pecorino Romano.
8. Serve: Serve warm as a side or enjoy it as a cozy winter main with some crusty bread.

Why it works: The pancetta adds smoky, savory fat that softens and flavors the kale. The peppers provide sweetness and texture, while red pepper flakes give just enough warmth to make it cozy without overpowering the greens. Lemon zest brightens the dish, and Pecorino Romano finishes it with a salty, nutty depth. It’s comforting, nutrient-dense, and perfect for winter nights.

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤

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