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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 2 cups onions, chopped (they suggest red, I used Vidalia)
- 1 ounce pancetta, chopped (I used bacon)
- 3 garlic cloves, minced
- 11 cups kale, chopped (about 1 1/4 pounds)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14 ounce) can beef broth (I used chicken broth)
Method
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Add onion, pancetta, and garlic; saute 5 minutes or until pancetta browns.
- Stir in kale, pepper, and salt.
- Add beans and broth; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
- Uncover and cook 10 minutes or until liquid almost evaporates.
