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Braised Kale With Pinto Beans and Pancetta

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“This is a really delicious recipe from Cooking Light that is perfect to use up the bounty of kale that comes around this time of year. It is hearty enough with the beans and pancetta to please a more carnivorous crowd. Please be aware that the cook times are fairly relative--everyone considers greens "done" a bit differently. I altered the recipe a bit, so I will share what I did as well :). This was great served with hot cooked farro, and I'm sure any other grain would be just as good.”
READY IN:
35mins
SERVES:
6
YIELD:
1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
  2. Add onion, pancetta, and garlic; sauté 5 minutes or until pancetta browns.
  3. Stir in kale, pepper, and salt.
  4. Add beans and broth; bring to a boil.
  5. Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
  6. Uncover and cook 10 minutes or until liquid almost evaporates.

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