ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Braised Kale with Pinto Beans and Pancetta

Yield 6 servings (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

  1. 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.