Kale Salad with Pancetta, Dates and Pine Nuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • ⅔ cup diced pancetta
  • 1 cup coarsely chopped pitted dates
  • ¼ cup panko bread crumbs
  • ⅓ cup pine nuts
  • 1 clove garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 4 cups kale, stems removed and leaves massaged and torn into smaller pieces
  • 2 teaspoons extra-virgin olive oil
  • ⅓ cup grated Parmigiano-Reggiano cheese
  • Juice and zest of half a lemon
  • Extra-virgin olive oil for drizzling, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Heat two teaspoons olive oil in a large skillet over medium-high heat. Add pancetta to the skillet and cook for two minutes, stirring occasionally, or until pancetta begins to brown and crisp.
  2. Add the bread crumbs, garlic clove, dates, and pine nuts to the skillet and cook 3-4 minutes. Put the pancetta-date mixture in a medium bowl.
  3. Turn heat down to medium low and add two more teaspoons oil to the skillet. Add kale and cook for two minutes or until it begins to wilt.
  4. Add kale to a platter or bowl. Top with ½ cup pancetta-date mixture. Reserve the rest of the mixture for another recipe such as the quinoa pasta which I will be posting in just a few days...!
  5. Top the kale salad with ⅓ cup grated cheese and juice and zest of half a lemon. Finally, drizzle olive oil over the salad and add freshly-ground black pepper to taste.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/kale-salad-with-pancetta-dates-and-pine-nuts/