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1
Heat a large pan over medium heat.
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2
When warm, film it with oil and then add the ham trimmings or pancetta or bacon.
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3
Cook gently, rendering the pork and flavoring the oil.
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4
If the pork is not yielding much oil, add a little more oil to the pan.
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5
Once the pork is rendered, add the onions, celery, and carrot, tossing to coat with the oil.
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6
Cook until the vegetables are softened and the onion is translucent.
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7
Make a well in the center and, adding oil if needed, add the garlic.
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8
Cook just until fragrant, then toss to mix into the rest of the vegetables.
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9
Sprinkle the thyme over everything, and toss to mix in.
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10
Add the ham into the pan, tossing to mix in.
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11
Cook a few moments until you can smell the ham and it is getting a little color.
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12
Add half the kale, and use tongs to turn it so it comes in contact with the pan.
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13
Cook a few minutes so the kale wilts a bit, then add the rest and turn the kale again, helping it to wilt.
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14
Add 4 oz (112 grm).
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15
of water to the pan, and let it cook down, stirring the kale around a bit.
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16
Continue cooking the kale, adding a little water and cooking it away until the kale is wilted and tender.
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17
Make a well in the center of the vegetables and add cup of water.
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18
Add the peas into the water in the pan and shake the pan to level out the peas.
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19
Cook to heat through, adding water if needed.
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20
When the peas are hot, toss all the contents of the pan to mix everything, and season with pepper.
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21
Serve hot in soup bowls.
