Shredded Kale with Pecorino and Pancetta Recipe

Shredded Kale with Pecorino and Pancetta Recipe

How To Make Shredded Kale with Pecorino and Pancetta

Make your shredded kale salad more interesting even to picky eaters by adding a generous dose of pancetta, pecorino, and a slight chili kick.

Preparation: 7 minutes
Cooking: 13 minutes
Total: 20 minutes



  • ¼tspkosher salt,or sea salt
  • lblacinato kale,or green kale
  • ¼cupextra virgin olive oil
  • ¼cuppancetta
  • ¼tspdried red chili pepper flakes
  • 3garlic cloves
  • 1cuppecorino romano cheese,freshly grated


  1. Bring a large pot of salted water to a boil. Meanwhile, wash kale thoroughly. Remove spines with a sharp knife and discard. Slice leaves crosswise into ¼-inch strips. Fill a large bowl or stockpot with ice water and set aside.

  2. Add kale to boiling water and cook 10 seconds. Using a slotted spoon, transfer kale to ice water. Once cool (after 10 to 20 seconds), transfer kale to colander to drain.

  3. Heat oil in a large skillet or Dutch oven over medium heat. Add pancetta and cook for about 2 minutes, until golden. Stir in chili flakes and garlic. Cook, stirring constantly, until garlic is golden.

  4. Add kale all at once and toss to combine. Stir in salt. Cook 6 to 8 minutes, stirring occasionally until heated through and kale is tender-crisp.

  5. Transfer to a serving platter and top with cheese. Enjoy!


  • Calories: 181.64kcal
  • Fat: 13.39g
  • Saturated Fat: 4.30g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 6.88g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 8.47g
  • Fiber: 3.09g
  • Sugar: 2.09g
  • Protein: 9.41g
  • Cholesterol: 19.49mg
  • Sodium: 292.48mg
  • Calcium: 305.43mg
  • Potassium: 443.66mg
  • Iron: 1.45mg
  • Vitamin A: 441.52µg
  • Vitamin C: 102.55mg
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