Braised Kale with Pancetta – Skinnytaste

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A healthy side dish that goes well with any protein, Braised Kale with Pancetta, Garlic, and Onions is a delicious way to eat your veggies!

Braised Kale with Pancetta
Braised Kale with Pancetta

This easy seven ingredient kale recipe is so delicious. Pancetta adds flavor to the kale, while a drizzle of vinegar adds a touch of acidity that pairs so well with leafy greens like kale. And did I mention that kale is one of the healthiest, most nutritious foods on earth? For more kale ideas, try it raw in a salad, like this Kale Brussels Sprout Salad with Parmesan and Pecans or Harvest Kale Salad with Roasted Winter Squash.

Braised Kale with Pancetta

What is the difference between bacon and pancetta?

Bacon and pancetta are pork belly sausages, but bacon is smoked while pancetta is not. They are very similar and can often be used interchangeably.

Ingredients for Braised Kale

  • Bacon: Dice two ounces of pancetta.
  • Onion: Chop a white or yellow onion.
  • Garlic: Finely chop two cloves of garlic.
  • Red Pepper Flakes: Leave out if you prefer milder food.
  • Chicken soup: Choose low-sodium broth. Vegetable broth would work too.
  • red wine vinegar: If you run out of red wine vinegar, swap it out for apple cider vinegar or white wine vinegar.
  • Kale: You will need 3 bunches of flat cabbage, such as lacinato kale. Remove the stems and tear the leaves into smaller pieces.

How to stew kale

  • Cook the pancetta: Heat a large saucepan or Dutch oven over medium-high heat and cook the pancetta until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with kitchen paper.
  • Cook Vegetables: Add the onion and salt to the pancetta fat and sauté for five minutes. Add garlic and paprika and cook for 20 to 30 seconds. Pour in the broth to deglaze the pan and stir in the kale, vinegar, and more salt.
  • Cover and let simmer the greens on medium-low until tender but not mushy. When the broth evaporates, add a little water to avoid burning the bottom. Top with pancetta and serve.

baconsautéed onionsKaleBraised Kale

More Kale Recipes You’ll Love:

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Braised Kale with Pancetta

2

115 cal
6.5 protein
12 carbohydrates
5.5 fats

Preparation time: 5 minutes

Cooking time: 35 minutes

Total time: 40 minutes

A healthy side dish that goes well with any protein, Braised Kale with Pancetta, Garlic, and Onions is a delicious way to eat your veggies!

  • 2 ounces bacon, rolled
  • 1 Middle Onion, chopped
  • 2 cloves garlic, chopped
  • ½ tsp red pepper flakes
  • 1 Cup low-sodium chicken broth
  • 1 tablespoon red wine vinegar
  • 3 Grapes flat kale, stemmed and torn (total 14 oz/17 cups)
  • Heat a large, heavy saucepan or Dutch Oven over medium-low heat, add the pancetta and cook until crispy, about 8 minutes.

  • Using a slotted spoon, transfer to a plate lined with kitchen paper to catch the fat.

  • In the same saucepan, add the onion and 1/4 teaspoon salt. Fry, stirring occasionally, until browned and fragrant, 5 to 6 minutes.

  • Add the garlic and red pepper flakes and cook just 20 to 30 seconds before the garlic burns.

  • Add the chicken broth to deglaze the pan and stir in the kale.

  • Add a dash of red wine vinegar and 1/2 teaspoon salt. Cover and simmer on medium-high, stirring occasionally, until kale is tender but not mushy, about 18 to 20 minutes.

  • As the broth evaporates, add a little more water so it doesn’t burn to the bottom.

  • Serve sprinkled with pancetta.

Portion: 11/4 cups, Calories: 115kcal, Carbohydrates: 12G, Protein: 6.5G, Fat: 5.5G, Saturated Fatty Acids: 1.5G, Cholesterol: 5mg, Sodium: 176mg, Fiber: 5G, Sugar: 5.5G

Keywords: Braised Kale, Pancetta, Vegetable Side Dishes

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