Sautéed Kale With Chickpeas And Pancetta Recipes

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SAUTéED KALE WITH CHICKPEAS AND PANCETTA



Sautéed Kale With Chickpeas and Pancetta image

Make and share this Sautéed Kale With Chickpeas and Pancetta recipe from Food.com.

Provided by Emma Pham

Categories     European

Time 10m

Yield 3 plates, 3 serving(s)

Number Of Ingredients 8

1 bunch kale, cut into 1/2 inch segments
1/4 teaspoon red pepper flakes
1 tablespoon pancetta, chopped
1/2 cup chickpeas, drained
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

  • Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
  • Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
  • Serve hot.

BRAISED KALE WITH PINTO BEANS AND PANCETTA



Braised Kale With Pinto Beans and Pancetta image

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

2 cups onions, chopped (they suggest red, I used Vidalia)
1 ounce pancetta, chopped (I used bacon)
3 garlic cloves, minced
11 cups kale, chopped (about 1 1/4 pounds)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 (15 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can beef broth (I used chicken broth)

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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