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Braised Kale with Pancetta
Braised Kale with Pancetta, garlic, and onion, a healthy side dish to pair with any protein, is a tasty way to eat your greens!
Ingredients
- 2 ounces pancetta (diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- ½ tsp red pepper flakes
- 1 cup reduced sodium chicken broth
- 1 tablespoon red wine vinegar
- 3 bunches flat kale (stemmed and torn (14 oz/17 cups total))
Instructions
- Heat a large heavy pot or Dutch Oven over medium-low heat, add the pancetta and cook until it’s crisp, about 8 minutes.
- Transfer to a paper towel-lined plate with a slotted spoon reserving the fat.
- To the same pot, add the onion and 1/4 teaspoon salt. Saute, stirring occasionally, for 5 to 6 minutes, until browned and fragrant.
- Add the garlic and red pepper flakes and cook for just 20 to 30 seconds, before the garlic scorches.
- Add the chicken broth to deglaze the pan, and stir in the kale.
- Add a splash of red wine vinegar and 1/2 teaspoon salt. Cover and simmer on medium-low stirring occasionally until the kale becomes tender, but not mushy, about 18 to 20 minutes.
- If the broth evaporates, add a little more water to make sure it doesn’t burn on the bottom.
- Serve topped with pancetta.
Nutrition
Serving: 11/4 cups, Calories: 115kcal, Carbohydrates: 12g, Protein: 6.5g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 176mg, Fiber: 5g, Sugar: 5.5g
- WW Points: 2