Pancetta is Italian bacon that differs from American bacon in that it isn't smoked. It is available pre-sliced and sold in packages in the deli section of larger supermarkets. You can also ask your butcher for a few thick slices from behind the counter.
4 slices pancetta, diced 3 medium shallots, thinly sliced 2 pounds kale, stems removed and chopped 2 sprigs of fresh thyme, chopped (or 1 1/2 teaspoons dried thyme) ½ cup chicken or vegetable broth 2 tablespoons lemon juice 1 cup chopped walnuts, toasted Freshly ground pepper
In a Dutch oven over medium heat, brown pancetta for 5 to 6 minutes. Transfer to a plate lined with paper towels and set aside.
Add shallots and thyme to the Dutch oven and cook while stirring, until the shallots begin to brown, about 5 minutes.
Add kale, broth and lemon juice and cook another 1 to 2 minutes while stirring until wilted. Cover and cook another 2 to 4 minutes. Remove from the heat; stir in the pancetta, walnuts and season with pepper.
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