Italian White Beans with Kale and Crispy Pancetta

A delicious super healthy combination of Italian flavors. (Serves 4)


Ingredients

1 tablespoon Abruzzo Lemon Olive Oil

2 to 3 cloves garlic, minced

4 cups kale (about 1 to 2 bunches) rinsed and chopped

¼ cups low-sodium chicken broth

1 15-ounce can Cannellini White Beans, drained and rinsed

¼ cups Piave cheese, grated

1 package cubed Pancetta

Calabrian red pepper flakes to taste

Optional garnish

Pine nuts or fresh parsley


Directions

  1. Heat lemon olive oil in a large skillet over medium high heat.

  2. Sauté pancetta cubes until crispy 2 to 4 minutes. Remove from pan.

  3. Add garlic and cook until fragrant, about 30 seconds.

  4. Stir in kale, broth and pepper flakes.

  5. Cover and cook over medium heat about 4 minutes or until kale is wilted and crisp-tender. Add beans and heat through.

  6. Move to serving platter and top with the crispy pancetta, freshly grated Piave cheese and a splash of lemon olive oil. Garnish with toasted nuts, ½ lemons and fresh parsley. Enjoy!


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