"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

Colette Russo, Barboursville, Virginia
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

109 calories; calories from fat 19%; fat 2.3g; saturated fat 0.8g; mono fat 0.7g; poly fat 0.5g; protein 5.8g; carbohydrates 18.1g; fiber 3.9g; cholesterol 3mg; iron 1.8mg; sodium 451mg; calcium 111mg.
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