This dish is so simple, but amazingly delicious! It’s great as a side or a light meal... I usually need to make a double batch of this so I can have leftovers or make a meal of it. The tangyiness of the lemon juice and red wine vinegar is a nice balance with the strong flavor of the kale. The fattiness of the pancetta gives the dish more depth. This is probably my all time favorite vegetable dish!
Lemon Garlic Kale with crispy Pancetta
2 bunches of Fresh Kale
4 oz container of chopped Pancetta
(Can substitute chopped bacon for pancetta)
2-3 cloves of Garlic
1/2 cup Chicken Broth
1/2 Lemon juiced, 3 TBs
1 1/2 - 2 TB Red Wine Vinegar
Remove the stalks and tear leaves into big chunks and Rinse, let sir dry.
In a skillet pan fry the Pancetta until crisp, but not hard. Remove from pan and set aside.
Leave the drippings in the pan and lightly sauté the garlic.
Add chicken broth, then add all the kale. Place lid on skillet, as kale cooks periodically “turn it over” so kale is evenly sautéed to the tenderness you prefer.
Towards the end add lemon juice and red wine vinegar.
Let the majority of the liquid cook off
Add the Pancetta back to the pan and sauté for 1-2 mins
Serve as a side or just enjoy alone!
Approximate Nutritional Information
Serving Size: : 1 cup
Servings: 4
Calories: 93g
Net Carbs: 2.2 g
Total Carbs: 3.2 g
Protein: 10 g
Fat: 4.5 g
Fiber: 1 g
Sugar: 1 g
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