Shallots become bitter when overcooked, so stir them constantly and take them
out of the pan as soon as they turn golden brown.
HANDS-ON TIME
20 minutes
TOTAL TIME
20 minutes
MAKES
4 to 6 servings
INGREDIENTS
- CRISPY SHALLOTS:
- 3 tbsp olive oil 3 shallots, thinly sliced and separated in rings
- KALE AND PANCETTA:
- ¼ cup diced pancetta 3 cloves garlic
- sliced 16 cups torn kale leaves (about 2 bunches)
- ¼ tsp pepper pinch salt
PREPARATION
- CRISPY SHALLOTS:
- In small nonstick skillet, heat oil over medium heat; cook shallots, stirring constantly, until golden, about 3 minutes.
- Using slotted spoon, transfer to paper towel–lined plate; let drain.
- (Make-ahead: Let cool. Store in airtight container at room temperature for up to 6 hours.)
- KALE AND PANCETTA:
- In nonstick skillet, cook pancetta over medium-high heat until crisp, about 5 minutes.
- Using slotted spoon, transfer to paper towel–lined plate; let drain.
- Drain all but 2 tsp fat from pan. Add garlic; cook until fragrant, about 30 seconds. Add one-third of the kale, the pepper and salt; cook, stirring, until kale is slightly wilted, about 3 minutes.
- Transfer to bowl.
- Working in 2 batches, repeat with remaining kale.
- Toss pancetta with kale; sprinkle with shallots.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 178 cal, 10 g pro, 67 g total
fat (2 g sat. fat), 23 g carb, 5 g fibre, 7 mg chol, 218 mg sodium, 1,026 mg potassium.
% RDI: 28% calcium, 28% iron, 310% vit A, 380% vit C, 25% folate.
TIP FROM THE TEST KITCHEN
To add a hint of smoky flavour,
replace the pancetta with 3 strips
of bacon, chopped.
