Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sauteed kale with pancetta. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sauteed kale with pancetta is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Sauteed kale with pancetta is something that I have loved my entire life. They’re nice and they look fantastic.

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. Sautéed Kale With Beans & Pancetta.

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

The ingredients needed to make Sauteed kale with pancetta:

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

Sauteed brussels sprouts are delicious when shredded and sautéed with pancetta (or bacon), garlic and oil. If you don't think you like Brussels sprouts, I challenge you to try these! Other Brussels sprouts recipes you might enjoy are Brussels Sprouts Gratin, Buffalo Brussels Sprouts with Crumbled Blue. Try Bobby Flay's simple Sauteed Kale recipe from Food Network.

Instructions to make Sauteed kale with pancetta:

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

For a pop of flavor, add a splash of red wine vinegar at the end. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. A simple way to cook kale without losing the color or nutrients of kale. I also like to use a minimal amount of liquid so all the nutrients don't leech out into the water.

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