BRAISED KALE WITH PINTO BEANS AND PANCETTA
This is a really delicious recipe from Cooking Light that is perfect to use up the bounty of kale that comes around this time of year. It is hearty enough with the beans and pancetta to please a more carnivorous crowd. Please be aware that the cook times are fairly relative--everyone considers greens "done" a bit differently. I altered the recipe a bit, so I will share what I did as well :). This was great served with hot cooked farro, and I'm sure any other grain would be just as good.
Provided by smellyvegetarian
Categories Greens
Time 35m
Yield 1 cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Add onion, pancetta, and garlic; sauté 5 minutes or until pancetta browns.
- Stir in kale, pepper, and salt.
- Add beans and broth; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
- Uncover and cook 10 minutes or until liquid almost evaporates.
Nutrition Facts : Calories 190.4, Fat 1.5, SaturatedFat 0.3, Sodium 398.9, Carbohydrate 36.3, Fiber 9.8, Sugar 2.5, Protein 11.8
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