Kale and Pancetta With Crispy Shallots | Canadian Living
Crispy shallots and pancetta dress up sautéed kale for the holiday table. Shallots turn bitter when overcooked, so be sure to stir them constantly and take them out of the pan as soon as they turn...
Ingredients
- 1/4 cup diced pancetta
- 3 cloves garlic sliced
- 16 cups torn kale leaves (about 2 bunches)
- 1/4 teaspoon pepper
- pinch salt
- 3 tablespoons olive oil
- 3 shallots peeled, thinly sliced and separated in rings
- Fibre 5 g
- Sodium 174 mg
- Sugars 4 g
- Protein 8 g
- Calories 143.0
- Total fat 6 g
- Potassium 821 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 23.0
- Folate 20.0
- Calcium 23.0
- Vitamin A 248.0
- Vitamin C 304.0
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