Garlic Kale with Pancetta

This garlic kale with pancetta is a very tasty way to get more greens in your diet. I have used kale, but you can use any combination of sturdy greens you like and it will be delicious.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 3 servings

Calories: N/A per serving

Ingredients

1 tablespoon - 1 tablespoon butter
1 package - 1 12 ounce package of pancetta
½ - 1/2 red onion, diced
3 cloves - 3 cloves garlic, minced
3 cup - 3 cups chopped baby kale
¼ cup - 1/4 cup chicken broth
Salt and freshly ground black pepper to taste
2 tablespoon - 2 tablespoon parmesan cheese
2 tablespoon - 2 tablespoon panko
1 tablespoon - 1 tablespoon melted butter

Instructions

Melt butter in an oven-safe skillet. Add pancetta and onion; cook and stir for about 5 minutes.
Stir in garlic and cook just until fragrant, about 1 minute. Add kale and chicken broth and season with salt and pepper. Stir and cook until kale is slightly wilted, about 3 minutes.
Spread the mixture evenly over the bottom of the skillet. Sprinkle evenly with Parmesan and panko.
Turn on the oven’s broiler, and place skillet in the oven until panko is lightly toasted. Serve warm.