Braised Kale with Pinto Beans and Pancetta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
Directions:
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.
|
|