Hearty ingredients make a simple and satisfying dish. Pancetta (Italian bacon) and Fontina cheese perk up the flavour.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2007
Ingredients
Method
Trim off tough stems and ribs from kale. Coarsely chop leaves to make 10 cups (2.5 L). In large pot of boiling salted water, cover and cook kale until tender, about 3 minutes. Drain and chill in cold water; drain again and squeeze dry. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)In nonstick skillet, heat oil over medium-high heat; saute potatoes until golden brown, about 15 minutes. Add pancetta, garlic, sage, salt and hot pepper flakes; saute for 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Stir in kale, potato mixture, stock, Fontina cheese and lemon juice; heat through, tossing to coat, about 3 minutes.
Nutritional facts Per serving: about
- Sodium 661 mg
- Protein 14 g
- Calories 412.0
- Total fat 17 g
- Cholesterol 26 mg
- Saturated fat 7 g
- Total carbohydrate 52 g
%RDI
- Iron 21.0
- Folate 52.0
- Calcium 15.0
- Vitamin A 71.0
- Vitamin C 90.0
