Italian White Beans with Kale and Crispy Pancetta

A delicious super healthy combination of Italian flavors. (Serves 4)

Ingredients

• 1 tablespoon Abruzzo Lemon Olive Oil
• 2 to 3 cloves garlic, minced
• 4 cups kale (about 1 to 2 bunches) rinsed and chopped
• ¼ cups low-sodium chicken broth
• 1 15-ounce can Cannellini White Beans, drained and rinsed
• ¼ cups Piave cheese, grated
• 1 package cubed Pancetta
• Calabrian red pepper flakes to taste
• Optional garnish
• Pine nuts or fresh parsley

Directions

1. Heat lemon olive oil in a large skillet over medium high heat.
2. Sauté pancetta cubes until crispy 2 to 4 minutes. Remove from pan.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Stir in kale, broth and pepper flakes.
5. Cover and cook over medium heat about 4 minutes or until kale is wilted and crisp-tender. Add beans and heat through.
6. Move to serving platter and top with the crispy pancetta, freshly grated Piave cheese and a splash of lemon olive oil. Garnish with toasted nuts, ½ lemons and fresh parsley. Enjoy!