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{Take the 100 Things challenge: 100 (mostly diabetic) recipes!}
Sautéed Kale With Beans & Pancetta
Ingredients:
1 Large Bunch Of Kale, washed, Dried & Sliced
1/2 Cup Diced Onion
3 Garlic Cloves, Peeled & Thinly Sliced
1/3 Cup Diced Pancetta
3 Tablespoons Olive Oil
1 Small Red Hot Chili Pepper, Minced, or Red Pepper Flakes To Taste
Salt & Pepper
1 Can White Beans (Cannellini or Garbanzo Beans), Drained & Rinsed
Directions:
In a large pot, heat the oil and cook the onions and pancetta until the onions are translucent, and the pancetta is beginning to brown.
Add the garlic and chili pepper, and cook for another minute or two.
Add the kale and stir well to coat with the oil mixture.
Cook over medium low heat, stirring often, until the kale is tender, about 12 to 15 minutes.
Season with salt and pepper, and add the beans, and cook until the beans are heated through, about 5 minutes.
Serve warm or at room temperature.
This turned out better than expected. It's not necessarily a diabetic recipe but overall is a good one for diabetics (If you're worried about fat, omit the pancetta). I got this from one of my Italian cooking rss feeds and with my usual brilliance forgot to notate where it's from. Kale is a particularly healthy dark leafy green that doesn't get a lot of play. It can be bitter and mostly unfamiliar and that's usual why people avoid it. Cooked well, it's tasty and this is was very tasty, not bitter at all (the salt can help with that).
It helps to remove the stems from the leaves before cooking. Also if you can't find pancetta or it's too pricey, bacon can be used though the dish will have a smokier taste (not that that is a bad thing). You could use this as a side dish or a main vegeterian course.
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Date: 2012-05-15 10:53 pm (UTC)no subject
Date: 2012-05-16 02:30 am (UTC)