How to Make Super Quick Homemade Sauteed kale with pancetta

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sauteed kale with pancetta. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sauteed kale with pancetta is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Sauteed kale with pancetta is something that I have loved my entire life.

In this recipe, we saute our kale with some pancetta, garlic, and more to give it an amazing flavor boost. It makes for an easy & quick side dish. 🔻CLICK. Of all the super healthy greens, kale is the king! It's definitely one of the healthiest and most nutritious plant foods in existence.

To get started with this particular recipe, we must prepare a few components. You can have sauteed kale with pancetta using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sauteed kale with pancetta:

1. Make ready 1 kale
2. Prepare 1 pancetta
3. Prepare 2 leeks
4. Take 1 lemon
5. Get 1 garlic
6. Take 1 chili pepper
7. Take 1 salt
8. Prepare 1 pepper
9. Make ready 1 apple
10. Prepare 1 parmesan cheese

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.

Instructions to make Sauteed kale with pancetta:

9. Add leeks, apple, chili pepper, garlic, zest and juice of 1 lemon

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock. The kale essentially cooks until it turns black and is crispy at the edges, and it has become one of my favorite things to eat. The only trouble with the recipe is that it never makes enough – I can eat a pound of this kale in one sitting.

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