Tested till perfect Kale and Pancetta With Crispy Shallots
Kale and Pancetta With Crispy Shallots
Photography by Jeff Coulson/TC Media

Kale and Pancetta With Crispy Shallots

Crispy shallots and pancetta dress up sautéed kale for the holiday table. Shallots turn bitter when overcooked, so be sure to stir them constantly and take them out of the pan as soon as they turn golden brown. To keep them crispy, wait until the very last minute to sprinkle them on the kale.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2013

  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 to 6 servings


  • 1/4 cup 1/4cupdiced pancetta
  • 3 3cloves garlic, sliced
  • 16 cups 16cupstorn kale leafkale leaves, (about 2 bunches)
  • 1/4 tsp 1/4tsppepper
  • Pinch Pinchsalt

Crispy Shallots:

  • 3 tbsp 3tbspolive oil
  • 3 3shallotshallots, peeled, thinly sliced and separated in rings
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Crispy Shallots: In small skillet, heat oil over medium heat; cook shallots, stirring constantly, until golden, about 3 minutes. With slotted spoon, remove to paper towel–lined plate.

Make-ahead: Let cool; store in airtight container at room temperature for up to 6 hours.

In skillet, cook pancetta over mediumhigh heat until crisp, about 5 minutes;remove to paper towel–lined plate. Drain all but 2 tsp fat from pan. 3 cloves garlic, sliced 16 cups torn kale leaves (about 2 bunches).Add garlic to pan; cook until fragrant, about 30 seconds. In batches, add kale, pepper and salt; cook, stirring, until kale is slightly wilted, 3 minutes. Toss with pancetta. Sprinkle with shallots.

Tip from The Test Kitchen : Prep kale the day before by tearing the leaves off the stems and washing and drying them thoroughly. Refrigerate between paper towels in an airtight container.

Nutritional Information

cal 0143 pro 8g total fat 6g sat. fat 1g
carb 19g dietary fibre 5g sugar 4g chol 5mg
sodium 174mg potassium 821g


calcium 23 iron 23 vit A 248 vit C 304
folate 20
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