white beans with pancetta and kale
adapted from the NYT, this bean recipe is deliciously packed with fiber AND protein! without sacrificing any of the flavor that you want from a meal. did I mention it takes less than 30 minutes?
what you need for 3 servings:
2 tablespoons olive oil
4 ounces pancetta, sliced into batons
3 garlic cloves, smashed and chopped
8 ounces chopped kale (fresh or frozen)
1 (15-ounce) cans white beans, drained
1 tablespoon lemon juice (from about ½ lemon)
1/4 grated Pecorino cheese, plus more for serving
¼ cup hot water
sprinkle of red pepper flakes
instructions:
in a large pot or Dutch oven, warm the olive oil over medium heat. add your pancetta and cook, stirring often, until some of the fat has rendered and the pancetta is starting to crisp, about 5 minutes. add the garlic and cook, stirring, until the pancetta is crisped and brown and the garlic is soft and fragrant, about 5 minutes. then add in the kale and allow it to wilt. sprinkle with red pepper flakes or other seasonings as your heart desires.
increase the heat to medium-high, stir in the beans and lemon juice, and cook, stirring, until the beans are hot, about 3 minutes. turn off the heat and stir in the Pecorino and hot water. stir vigorously to emulsify, about 1 minute. serve immediately, and top with extra Pecorino.
