A delicious super healthy combination of Italian flavors. (Serves 4)
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
Pine nuts or fresh parsley
Heat lemon olive oil in a large skillet over medium high heat.
Sauté pancetta cubes until crispy 2 to 4 minutes. Remove from pan.
Add garlic and cook until fragrant, about 30 seconds.
Stir in kale, broth and pepper flakes.
Cover and cook over medium heat about 4 minutes or until kale is wilted and crisp-tender. Add beans and heat through.
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!