Braised Kale with Pinto Beans and Pancetta

recipe
"I've been trying to incorporate a variety of vitamin-packed, fiber-rich vegetables and legumes into our diets, and this dish meets both criteria." -Colette Russo, Barboursville, VA

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Caloriesfromfat 19 %
Fat 2.3 g
Satfat 0.8 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 5.8 g
Carbohydrate 18.1 g
Fiber 3.9 g
Cholesterol 3 mg
Iron 1.8 mg
Sodium 451 mg
Calcium 111 mg

Ingredients

Cooking spray
2 cups finely chopped red onion
1/4 cup chopped pancetta (about 1 ounce)
3 garlic cloves, minced
11 cups chopped kale (about 1 1/4 pounds)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (15-ounce) can pinto beans, rinsed and drained
1 (14-ounce) can less-sodium beef broth

Preparation

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. Uncover and cook 10 minutes or until liquid almost evaporates.