Here’s post #2 in my “Veggies for Breakfast” segment. Garlicy Kale with Pancetta. As always, this recipe is naturally gluten free, dairy free, soy free, and nut free. I served this with over easy eggs. It tasted amazing with the yolks broken over it. This is great as a dinner side dish too!
I’ve been on such a pancetta kick lately! I mean honestly, who doesn’t love bacon? Pancetta is Italian bacon – it’s great because it stores well (it keeps for months), it’s super flavorful, and it comes packaged in perfect 4-5oz portions that are already cubed! I hardly ever cook bacon just to eat bacon (because I’ll definitely over do it) but I love to use it in moderation for flavor. It’s the only way I can get my husband to eat brussel sprouts and sweet potatoes (check out my Sweet Potato and Pancetta Hash Recipe here). I came up with this recipe to get my husband to eat kale last winter when I had a ton of it growing in my garden. I was doubtful that it would work but it did – actually, I was really mad when he ate the left overs as a midnight snack :)!
Garlicky Kale with Pancetta (or Bacon)
1 bunch Kale, washed and stems removed
1 package cubed pancetta (4-5 oz)
3 cloves garlic, minced
Directions: Saute the pancetta in a skillet over medium/high heat until crispy. Toss in 3 cloves of minced garlic and saute for 2 minutes (or until garlic is fragrant and slightly browned). Spoon pancetta and garlic into a bowl making sure to keep the pancetta fat in the pan. Add chopped kale and 1/4 cup water to the pan and cook to desired doneness. Be sure to toss frequently to ensure that the kale is evenly cooked. Once the water had cooked off, toss the pancetta and garlic with the cooked kale. Saute for a few more minutes and then drizzle with lemon juice from half of a lemon. Enjoy!