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.
Serves:
Ingredients
- ¼tspkosher salt,or sea salt
- 1½lblacinato kale,or green kale
- ¼cupextra virgin olive oil
- ¼cuppancetta
- ¼tspdried red chili pepper flakes
- 3garlic cloves
- 1cuppecorino romano cheese,freshly grated
Instructions
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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.
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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.
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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.
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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.
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Transfer to a serving platter and top with cheese. Enjoy!
Nutrition
- 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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