Braised Kale and Sausage

8 cups of kale (remove the thick stems and rough chop)
4 links of Italian Sausage (chicken sausage can be a good substitute)
5 large cloves of garlic, minced
2 tablespoons of minced pancetta
3 tablespoons of extra virgin olive oil
1 medium onion (red is nice, but white or yellow are fine)
1 tsp. fennel seeds
1/4 tsp. of fresh cracked black pepper
a pinch of salt
1/3 cup of chicken broth
1/4 cup grape tomatoes, cut into half

Saute the pancetta, sausage and onions in the olive oil and when the pancetta is starting to crisp, add the garlic, fennel seeds, pepper and salt. After the garlic has sauteed for about a minute, add the kale and salt, and thoroughly toss it all together so the kale is coated with the oil. Add the tomatoes and chicken broth, cover the pot tightly, and turn the heat to medium-low. Let it braise for 5 minutes, toss it all thoroughly, and let it saute for another 5 minutes, covered tightly.
Then remove the cover and turn the heat to medium. Saute until all the broth evaporates and then serve.

Optional -- garnish with a bit of grated parmigiana cheese AND/OR, as the last of the broth evaporates, add a splash of red wine vinegar for a little extra tang.