Sautéed Kale With Chickpeas and Pancetta

May 10, 2023May 10, 20230 2

Sautéed Kale With Chickpeas and Pancetta Recipe

by The Chefin Vegetarian

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

175

Sugar

Fat

This is a flavorful vegetarian dish that combines the health benefits of kale and chickpeas with the savory flavor of pancetta. The dish is incredibly versatile and can be served as a side dish or a main course. The recipe is relatively easy to follow and can be adjusted to suit personal preferences by adding additional spices or ingredients. This dish is perfect for vegetarians and health-conscious individuals who want to add some variety to their diet.

Instructions

1.	Heat olive oil in a pan over medium heat.
2.	Add chopped pancetta and sauté until crispy.
3.	Add chopped onion and minced garlic to the pan and cook until onion is translucent.
4.	Add chopped kale, red pepper flakes, and salt. Cook until kale is wilted and tender, about 3-5 minutes.
5.	Add chickpeas to the pan and cook for an additional 1-2 minutes.
6.	Serve immediately and enjoy!

PROS

This dish is packed with protein and healthy nutrients from the kale and chickpeas.
The pancetta provides a savory, tasty flavor to the dish.

The dish is easy to make and the ingredients are relatively affordable.

CONS

This dish requires quite a bit of preparation, including chopping and mincing ingredients.

The pancetta adds extra fat to the dish, making it not suitable for those on a low-fat diet.

HEALTH & BENEFITS

Kale is incredibly nutrient-dense, being rich in vitamin C, vitamin K, and vitamin A.
Chickpeas are high in protein and fiber, which can help slow digestion and lower blood sugar levels.
Pancetta is high in fat and sodium, so should be consumed in moderation.

	1 bunch kale , cut into 1/2 inch segments
	1/4 teaspoon red pepper flakes
	1 tablespoon pancetta , chopped
	1/2 cup chickpeas , drained
	1/3 cup chopped onion
	1 garlic clove , minced
	1 tablespoon olive oil
	1/4 teaspoon salt