Heat the oil in a large shallow pot medium heat.
Brown pancetta 3-5 minutes.
Add fennel and brown on 1 side, about 3 minutes.
Add onions and turn fennel over.
Cook until the fennel and onions are brown.
Add garlic and cook for 1 minute.
Add chicken stock and simmer for 15 minutes.
Add kale and cook until kale and fennel are tender.
Adjust seasoning and serve.
