Zanahoria rizada salteada con judías y panceta

Ingredientes

• 1 Large Bunch Of Kale (See Notes Above), washed, Dried & Sliced
• 1/2 Cup Diced Onion
• 3 Garlic Cloves, Peeled & Thinly Sliced
• 1/3 Cup Diced Pancetta
• 3 Tablespoons Olive Oil
• 1 Small Red Hot Chili Pepper, Minced, or Red Pepper Flakes To Taste
• Salt & Pepper
• 1 Can White Beans (Cannellini or Garbanzo Beans), Drained & Rinsed

Preparación

1. 1

   In a large pot, heat the oil and...: In a large pot, heat the oil and cook the onions and pancetta until the onions are translucent, and the pancetta is beginning to brown.

2. 2

   Add the garlic and chili pepper, and cook...: Add the garlic and chili pepper, and cook for another minute or two.

3. 3

   Add the kale and stir well to coat...: Add the kale and stir well to coat with the oil mixture.

4. 4

   Cook over medium low heat, stirring often, until...: Cook over medium low heat, stirring often, until the kale is tender, about 12 to 15 minutes.

5. 5

   Season with salt and pepper, and add the...: Season with salt and pepper, and add the beans, and cook until the beans are heated through, about 5 minutes.

6. 6

   Serve warm or at room temperature.