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.

Colette Russo, Barboursville, Virginia,

Cooking Light

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note