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
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.
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.
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.
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...!
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/